Jeremy is putting a campground twist on a Connecticut-style lobster roll with these Magic Shrimp Rolls. Loaded with perfectly charred shrimp, crisp coleslaw, and a sweet, spicy butter sauce, this light and refreshing lunch is made for warm summer days outdoors. Watch the full video on our YouTube channel. Ingredients Shrimp Rolls 20 medium shrimp, peeled and deveined Olive oil Blackstone Tequila Lime Seasoning 4 top-loading brioche hot dog buns Butter, for toasting the buns Coleslaw Fresh chives, finely diced Magic Sauce Kerrygold butter, melted Frank's RedHot Sauce Tabasco sauce Honey Diced garlic Fresh lemon juice Directions 1. In a small bowl, combine the melted butter, Frank's RedHot Sauce, Tabasco, honey, diced garlic, and fresh lemon juice. Mix until well combined, adjusting the ingredients to your preferred level of heat and sweetness. 2. Preheat your Blackstone to high heat. 3. Lightly coat the shrimp with olive oil and season generously with Blackstone Tequila Lime Seasoning. 4. Cook the shrimp for about 2 minutes per side, or until they are opaque and lightly charred. 5. While the shrimp cook, finely dice the chives and butter the brioche buns. Toast the buns on the griddle until golden brown. 6. To assemble each roll, add a layer of coleslaw to the bottom of the bun, followed by a light drizzle of the magic sauce. Add five shrimp to each bun, drizzle with a little more sauce, and finish with the diced chives. 7. Serve immediately while warm. Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #ShrimpRolls