Grilled shrimp roll

Servings: 4

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients

• 90 ml (6 tbsp) olive oil
• 60 ml (4 tbsp) white balsamic vinegar
• 1 clove garlic, chopped
• ½ red cabbage, sliced ​​1’’ thick
• 18 shrimp 16/20, peeled
• ½ celeriac, finely grated
• 60 ml (4 tbsp) mayonnaise
• 15 ml (1 tbsp) horseradish puree
• ½ bunch chives, chopped
• 4 lettuce leaves
• 4 brioche buns or hot dog buns
• Salt and pepper to taste

Preparation

1. Preheat the bbq to maximum.
2. In a bowl, mix the olive oil, balsamic vinegar, garlic, salt and pepper.
3. Brush the cabbage slices with the prepared mixture.
4. On the BBQ grill, over medium heat, arrange and cook the slices for 5 to 6 minutes on each side.
5. In the meantime, coat the shrimp with the prepared mixture and cook, over high heat, for 2 minutes on each side.
6. On the work surface, finely chop the cabbage slices and set aside in a bowl.
7. Add and mix the celeriac, mayonnaise, horseradish and chives with the cabbage. Check the seasoning.
8. Cut the shrimp in half.
9. In each open bun, distribute the shrimp, a lettuce leaf and then the prepared salad.