I’ve seen a variety of shrimp salads served at potlucks and company parties, but this is one of my favorites. It’s adapted from a recipe published in Southern Living back in November of 2011. It’s a great dish for so many events and all year long. It is also best if it’s made in advance and stored in the refrigerator over night.
1/4 cup of apple cider vinegar
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. green onion, finely chopped (just the green part, use the onion bulb for another dish)
3 Tbsp. of olive oil
1 envelope (.75 oz) Zesty Italian dressing ( I use Good Seasons)
Now it’s time to prep the shrimp. Use a 1 lb. bag of peeled and deveined, large cooked shrimp (26/30 count). Thaw according to package directions and pinch the tails off.
- 1- 24 count or 2- 12 count packages of King's Hawaiian Sweet Rolls
- 1 1/2 lbs. of thinly sliced ham
- 24 slices of swiss of provolone cheese
- 1 cup (2 sticks) of butter, melted
- 3 Tbs. minced onion flakes
- 2 Tbs. worchestershire sauce
- 2 Tbs. prepared mustard
- 1 1/2 tps. of poppy seeds
- Preheat oven to 350 degrees.
- Slice the sweet rolls in half. Place the bottom portion in a large baking dish and layer the ham and cheese. Then place the top of the rolls back on top. At this point, I like to slice the individual sandwiches apart. This allows the sauce to get in between each yummy little sandwich.
- Combine the melted butter and all other sauce ingredients in a bowl. (I like to use a 2 cup measuring cup it's easy to melt the butter in and whisk the ingredients together, then easily pour over all the sandwiches.)
- After pouring the sauce over the sandwiches, cover the sandwiches by loosely laying a piece of foil over the top. Bake at 350 degrees for 10 minutes. Remove the foil and bake for an additional 5 minutes.