It took me years and years to understand the appeal of shrimp rolls. I think this is because I tend to only encounter them at places where you can also eat lobster rolls, and...I mean...eating shrimp when you can eat lobster is sort of like eating white chocolate when milk chocolate is available, no? Like, why would you do that?
The answer, as it turns out: Because lobster is expensive, and lobster is really only great when it's fresh...but shrimp? Pretty cheap, actually - especially if you get it at Costco, ahem. And shrimp are delicious even when they've been frozen and defrosted, making them practical, as well.
I'm very particular about my lobster rolls - I need them to be juuuust the right combination of lobster meat and mayo, with very few other ingredients gunking up all that perfect simplicity - and it turns out I'm equally particular about shrimp rolls. Which means that when I tell you that the one that I have been making constantly these past few weeks is perfect, I mean it. It's perfect. (Did I mention that you can easily make it in large quantities for guests, as a much more swishy take on regular old hot dogs?