MMMMM----- Recipe via Meal-Master (tm) v8.06  
    
        Title: Connecticut-Style Shrimp Rolls  
   Categories: Seafood, Breads, Citrus, Vegetables  
        Yield: 4 servings  
    
        6 tb Chilled unsalted butter; in  
             TB chunks  
        4    Top-split hot dog buns  
        1 cl Garlic; minced  
        1 lb Large peeled, deveined  
             - shrimp  
             Salt  
      1/4 c  Chopped chives  
             Lemon wedges; to serve  
    
    In a 10" nonstick skillet, melt 1 tablespoon of the butter  
    over medium. Add buns and toast the two outer flat sides  
    until golden, about 1 minute per side; transfer to a  
    plate. Wipe out skillet.  
    
    Add 2 tablespoons of water to the skillet and reduce heat  
    to low. Add 1 tablespoon of the butter and stir constantly  
    until melted; repeat with the remaining 4 tablespoons of  
    butter, 1 tablespoon at a time, until all of the butter is  
    incorporated.  
    
    Stir in garlic, then add shrimp in an even layer and  
    season with salt. Increase heat to medium-low and cook,  
    without stirring, until shrimp turn opaque around the  
    edges, about 3 minutes; reduce heat to low if butter  
    starts to bubble too vigorously. (It should stay at a very  
    low simmer.) Flip shrimp and cook until opaque throughout  
    and cooked through, about 2 minutes longer. Turn off heat  
    and stir in chives.  
    
    Divide shrimp among toasted buns and drizzle the butter  
    sauce on top. Serve warm, with lemon wedges for squeezing  
    over the shrimp.  
    
    By: Kay Chun  
    
    Yield: 4 servings  
    
    RECIPE FROM: https://cooking.nytimes.com  
    
    Uncle Dirty Dave's Archives  
    
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