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Grilled Shrimp Rolls with Red Pepper Mayo

Savoury, Simple Grilled Shrimp Rolls with Red Pepper Mayo are a popular, easy-to-prep choice for BBQ season. Seasoned jumbo shrimp with a hint of chili heat are loaded onto delicious Villaggio® Toscana Extra Soft Sausage Buns and topped off with a tangy sauce. Serves four.

Preparation 15 min
Total 20 min
4 servings


  • 4 Villaggio® Toscana Extra Soft Sausage Buns
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 lb (500 g) jumbo peeled deveined shrimp (16-20 count)
  • 1/4 cup (60 mL) chopped roasted red peppers
  • 1/2 cup (125 mL) mayonnaise
  • 1 cup (250 mL) arugula
  • Lemon wedges


  1. Mix together olive oil, garlic, salt and hot pepper flakes; toss with shrimp.
  2. Preheat grill to medium-high; grease grates well.
  3. Thread shrimp onto soaked bamboo or metal skewers.
  4. Grill shrimp, turning once, for 4 to 5 minutes or until grill-marked, pink and opaque.
  5. In food processor or blender, purée red peppers. Add mayonnaise; blend until smooth.
  6. Spread red pepper mayonnaise over buns; sandwich shrimp and arugula in buns.
  7. Serve with lemon wedges.
Tip: To roast red peppers, place peppers on foil-lined baking sheet and broil, turning to char all sides. Place in a plastic bag to steam. Peel off charred skins and remove seeds and stems. Chop and use as desired.