I love a shrimp roll, and turns out, so do my kids. They couldn’t be easier to make: For the amount you see in this picture, boil two pounds of fresh or frozen shrimp until pink/cooked through, cut in half/thirds (depending on size of shrimp), let cool. Toss with a dollop of mayo (doesn’t take much), a squeeze of lemon, lime, or any vinegar, a sprinkle of salt, turn of pepper, and finely chopped celery. I’ve also done these with a combo of mayo and olive oil. Toast up the buns (I buttered mine lightly because they were a past prime), serve with any side vegetable dish or salad. Delicious.