Garlic Butter Shrimp Sliders

This has been a boring summer.  With the exception of a trip to Omaha for the College World Series we haven't done much around here.  A visit from the tiniest devils is the highlight for sure.  Most weekends Mr. Devilish Dish puts something in the smoker and I make some kind of side dish to share with you.  We sit in our pool, listen to 80's Alternative music, and make frozen drinks in our Ninja Slushi machine.  It's been so hot, we run all of our errands early in the morning and just hang around all weekend.  Often in our menu planning we forget lunches.  We're so excited for a new smoker recipe or a new frozen drink recipe that I forget to plan lunch.  Not this time though.  I made these delicious Garlic Butter Shrimp Sliders - which were a simple, and less expensive twist on a traditional lobster roll.  How can you go wrong with lots of lemon, garlic and butter?  These were a huge hit, and a great test run for football season when I'll definitely need some new ideas for gameday watch parties.  I even got to use the abundance of fresh chives from my garden.  These made an ideal light weekend lunch, but they are perfect for parties too.

A delicious alternative to the 
traditional slider!

The ingredients

Cut out the top and center of
each Hawaiian roll.

Try to keep the slab together.
It should look like this.

Brush the rolls inside and out
with garlic butter and bake
 until golden brown.

Meanwhile cook the seasoned
shrimp.

Fill the toasted rolls with the
shrimp mixture.  Top with 
chopped chives.

Serve with lemon wedges if desired.

GARLIC BUTTER SHRIMP SLIDERS

1 package Hawaiian-style rolls
12-15 large shrimp - raw, peeled an deveined
1 tsp Old Bay seasoning
1 tsp paprika

1 tsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
juice from 1/2 lemon
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh chives, chopped

Preheat the oven to 375 degrees F.  Using a small serrated knife, cut out the top and center of each Hawaiian roll.  Place the slab of rolls onto a baking sheet and set aside.  

Cut shrimp into small pieces and place in a bowl.  Toss with old bay, paprika and olive oil.  Place in a skillet of medium heat and add sauté with butter and garlic until the shrimp turn pink.  Remove from heat and toss with lemon juice.  

Melt the 4 tbsp of butter and stir in the other two cloves of minced garlic.  Brush the rolls inside and out with garlic butter and bake for approximately 5 minutes or until they are golden brown and slightly crisp.  

Remove from oven and fill each roll with cooked shrimp. Top with chopped chives and serve with lemon wedges if desired.