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SERVES:
6

INGREDIENTS:

one 12-ounce bag small, frozen, precooked shrimp, defrosted and chopped
1 medium rib celery, finely diced
2-3 Tbs mayonnaise (or more to taste)
pinch cayenne pepper

6-9 slices bacon, crisply cooked
thinly sliced avocado as needed (approx. 1/2 - 1 avocado)
thinly sliced tomato as needed (approx. 1 medium tomato)

6 New England style rolls
butter for toasting outside of rolls

PROCEDURE:

Defrost one 12-ounce bag small, frozen, precooked shrimp in a bowl under cold running water.
Crisp up 1 - 2 slices of bacon per roll and thinly sliced as much avocado and tomato as you think you'll need.

Drain shrimp well and chop into 1/4 - 1/2 inch pieces.....add to a a bowl with 1 medium, finely diced rib of celery, 2-3 Tbs mayonnaise and a tiny sprinkling of cayenne pepper and mix to combine.

New England style rolls have flat sides on the outside and you want to spread a little soft butter over those sides....and then toast the rolls in a large nonstick pan, on both sides, until they're golden brown.

Add some bacon, sliced avocado and tomato to each roll and add a generous spoonful of the shrimp salad.

Serve it up with Cape Cod potato chips on the side.

HINTS:

Substitute regular hot dog rolls for the New England style rolls....just slice a tiny bit off the outsides before spreading with soft butter and toasting.