Shrimp Rolls Recipe

1/2 C. whipping cream
1 t. tomato paste
1 t. fresh lemon juice
few drops hot pepper sauce
salt
1/4 C, chopped cucumber
1/4 lb. shelled, cooked shrimp
4 small oval rolls
1/4 C. butter

In a bowl, whip cream until thick enough to hold soft peaks. Add tomato paste, lemon juice, hot pepper sauce and salt. Fold in gently.

Peel 1/4 of a cucumber. Slice a cucumber in half. Remove the seeds. Chop the cucumber into fine pieces. Sprinkle lightly with salt. Drain for 15 minutes in a colander. Pat dry with a paper towel. Fold into whip cream.

Cut the shrimp in half, down the center. Remove the dark vein if you haven't already. Dry the shrimp on paper towels and add to the cream mixture.

Cut the rolls in half. Spread a layer of butter on each side of the roll. Spread the shrimp on the rolls. Cut into halves and arrange on platters.

Garnish with a cucumber slice and a slice of lemon.

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