Ingredients

• 2 tablespoons olive oil
• 1 pound (16-20 count) large shrimp, shelled and deveined
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 shallot, minced
• 1 stalk celery, minced
• 1 jalapeno, minced
• 1/2 lemon, juiced
• 1 tablespoon chopped parsley leaves
• 1 tablespoon chopped chives
• Pinch cayenne
• 1/2 cup mayonnaise
• Sweet Onion Jam, recipe follows
• when ready to serve.
• 2 red onions, thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup dry red wine
• 1/2 cup sugar
• Pinch salt
• Pinch pepper
• In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed.

Instructions

1. 12 mini soft dinner rolls, toasted
2. In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
3. In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.