Recipe by Chef Todd Fisher
2 ears fresh Dandy® corn
1 lb. Florida rock shrimp; shelled and deveined
1 Tbsp. kosher salt
¼ cup + 1 Tbsp. mayonnaise
1 cup Dandy® sliced celery, chopped
½ tsp. celery salt
1 dash dry mustard
½ tsp. black pepper
4 dashes Tabasco
2 Tbsp. chopped parsley
Zest & juice of 1 Dandy® Meyer lemon
24 King Hawaiian Rolls
3 Tbsp. butter, softened
1 pkg. Dandy® Radish Mini Sticks
Bring 2 quarts of water to a boil and add 1 Tbsp. Kosher salt. Place ears of corn in the water and cook for 3 minutes, remove and cool.
Add shrimp and poach in water for 2-4 minutes until shrimp are cooked. Drain and cool shrimp quickly by placing them in bowl of ice water. Once cooled, remove from water and drain well, place in dry, clean bowl. Cut corn from cob, place in bowl with shrimp, add mayonnaise, chopped celery, celery salt, mustard, black pepper and Tabasco; mix well. Add chopped parsley, Dandy® Meyer lemon juice and zest, stir to combine. Refrigerate salad until ready to serve.
To build sandwiches;
Cut King Hawaiian Rolls into individual rolls. Split the top of the rolls down center, only cutting half way down. Butter sides of the roll with softened butter and place on a medium high griddle. Allow rolls to get golden brown on each side. Once toasted, fill each roll with a heaping spoonful of cold shrimp salad. Top with Dandy® Radish Mini Sticks for garnish.