Shrimp Salad Rolls

They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.

Ingredients:
4 lb large shrimp in shell (21 to 25 per lb)

1 1/2 cups mayonnaise

3 tablespoons fresh lemon juice

3 tablespoons chopped fresh tarragon, or to taste

3/4 teaspoon salt

3/4 teaspoon black pepper

2 cups chopped celery

12 hoagie rolls (preferably top-split)

Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes.

Transfer shrimp with a slotted spoon to a platter and return water to a boil.

Cook remaining shrimp in same manner (then discard water), transferring to platter.

When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.

Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.

Devein shrimp and cut into 1/2-inch pieces.

Season with salt and pepper, then add to dressing along with celery, and toss to combine.

Serve salad in rolls.

Shrimp can be cooked 1 day ahead and chilled, covered.