Lemon & Dill Shrimp Roll

Classic creamy and lemony shrimp salad, featuring: Portico shrimp, fresh dill, diced red onion & crisp Celery in a carved-out artisan or brioche roll.


  • ½ tsp Sea Salt
  • 1 lb. Portico Classic Shrimp, White P&D Tail-Off 51/60, thawed, rinsed, & drained
  • ¾ Cup Mayonnaise
  • 2 TBLS Red Wine Vinegar
  • 1 ½ tsp Dijon mustard
  • 1 tsp creamy Horseradish
  • 2 TBLS Fresh Lemon Juice (1 wedge)
  • 1 tsp minced roasted Garlic
  • 2 TBLS fresh Dill
  • 4 TBLS Red Onion, minced
  • 4 TBLS or 1 stalk Celery, minced
  • Pinch of Black Pepper & Cayenne
  • Salt to taste
  • Artisan Roll, Brioche Roll or Butter Lettuce Cups


  1. Thaw and rinse the Portico Classic Shrimp under cold running water, drain well.
  2. In a small mixing bowl, whisk together: mayonnaise, red wine vinegar, Dijon mustard, horseradish, lemon juice, & minced garlic. Stir in the fresh dill, minced red onion and celery. Set aside.
  3. Wash lemons and fill a small saucepan with 3 cups of water, ½ tsp. sea salt and ½ a lemon; place over med-high heat and bring to a boil. Add the raw shrimp, cook for 2-3 minutes, until they reach a minimum internal temperature of 145F, remove the shrimp and immediately place in an ice-water bath; drain well. If desired, chop larger shrimp into ½” pieces.
  4. Once well-chilled, place the drained & chopped shrimp into the mayonnaise base mixture and season with the black pepper and a pinch of cayenne. Toss until combined.
  5. V-Slice and toast a fresh roll under the broiler until just warmed. Brush with garlic butter.  
  6. Add Shrimp Salad to the roll & top with extra fresh dill and a lemon wedge or wheel for garnish.