Summer Shrimp Salad Rolls

A good summer roll is all about contrast.

Something cool and creamy tucked into something warm and toasted. Something bright enough to wake up the plate, rich enough to feel satisfying, and easy enough that lunch does not turn into a construction project with seafood.

These Buttery Garlic Prawn Rolls sit right in that sweet spot.

The prawns are gently dressed in melted butter first, then finished with fresh garlic and just enough salt to bring out their natural sweetness. From there, they are folded into a lemony mayo dressing with crisp celery, red onion, chives, cracked black pepper, and fresh herbs. Italian flat-leaf parsley works beautifully, but lovage is the quiet star ingredient here. If you grow it, use it. If you find it at the market, grab it. It brings a deep, leafy, celery-like flavor that makes the whole salad feel more layered and garden-grown.

The roll matters too. Buttering and toasting the bread in a pan gives the outside a golden edge and a little structure, which is exactly what you want against the chilled prawn salad. The filling is creamy, citrusy, garlicky, and fresh, while the roll brings warmth, crunch, and that unmistakable summer-lunch feeling.

This is the kind of recipe that belongs on a shaded patio, by an open kitchen window, or packed into a casual seafood spread with chips, corn salad, cucumber, pickles, and something cold to drink. It feels coastal without trying too hard. Garden-bright, buttery, lemony, and just polished enough to serve to people you actually want to impress.

Make the salad ahead, toast the rolls right before serving, and let the whole thing land at the table like summer knew exactly what it was doing.