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Kids Recipe: Shrimp Rolls

Jenny Rosenstrach, coauthor of Time for Dinner: Strategies, Inspirations and Recipes for Family Meals Every Night of the Week (Chronicle Books, 2010) and creator of one of our favorite food blogs, DinnerALoveStory.com, gives up recipes for whipping up the perfect--nutritious, easy and, most importantly, adorable--spring lunch.

I think I came up with what may be an untoppable menu for lunch at thebeach, if I do say so myself. Shrimp rolls, potato chips and lemonade.I made a tray of these at my sister's beach house last year and thinkI'm going to have to make a ritual out of it. (Hint, hint.)

Shrimp Rolls:

1. Remove the shells from a pound of large shrimp (if they are notalready shelled) and boil them for 2 minutes, or until cooked through.Cool.

2. In a medium bowl, combine about 2 tablespoons mayo, 1 tablespoonred-wine vinegar, half a finely chopped red pepper, a handful of freshdill, salt and pepper, and a squeeze of lemon.

3. Add the shrimp and toss.

4. Toast 8 hot-dog buns and butter them when they're done. Stuff the buns with shrimp salad and sprinkle with a little paprika.

5. Save extras for the lunch box.

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