Vanilla Butter Shrimp Rolls

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8 New England-style hot dog rolls (top split) or regular hot dog rolls, split
3 T butter, softened, divided
1 T olive oil
1 T finely chopped shallots
1 tsp finely chopped garlic
1 pound large shrimp, peeled deveined & cut in half
¼ tsp McCormick® paprika
¼ tsp salt
¼ tsp McCormick® black pepper, ground
2 T dry sherry or white wine
1 tsp McCormick® pure vanilla extract
¼ cup mayonnaise
1 to 2 cups small salad greens, such as mache, baby spinach or baby arugula

Lightly brush rolls with 2 tablespoons of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.

Heat oil and remaining 1 tablespoon butter in same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla. Cook until heated through.

Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

Makes 8 servings.