Minty Shrimp Rolls Jennifer Rubell   From Every Day with Rachael Ray November-December 2005 MAKES SIXTEEN ROLLS Prep Time: 20 Minutes 12 ounces cooked medium shrimp, tails removed (25 to 30 pieces) 1/4 pound snow peas (ends removed), thinly sliced on the diagonal 1 tablespoon chopped dill 1 teaspoon chopped mint 1/2 cup mayonnaise 1 teaspoon fresh lemon juice Salt and freshly ground pepper 16 small rolls (I used potato bread, and it was fantastic!) In a bowl, combine the shrimp, snow peas, dill, mint, mayonnaise and lemon juice. Mix well and season to taste with salt and pepper. Slice the center of a roll about three-quarters of the way through and fill with the shrimp mixture. Repeat with the remaining rolls.

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