CHORIPÁN SHRIMP ROLLS
SERVES 6 ACTIVE 20 min. TOTAL 40 min.
6 qt. water
2 Tbsp. plus
2 tsp. kosher salt, divided
2 lb. large peeled, deveined raw shrimp
1 Tbsp. canola oil
2 (5-oz.) fresh Mexican chorizo links
1 1/2 cups packed fresh flat-leaf parsley leaves
1 1/2 cups packed fresh cilantro leaves
2 Tbsp. fresh oregano leaves
1 small shallot, roughly chopped (1/4 cup)
2 garlic cloves, smashed and peeled
1/2 cup extra-virgin olive oil
21/2 Tbsp. fresh lime juice (from 2 limes)
1/2 tsp. crushed red pepper
1/2 cup mayonnaise
3 (8-in.) bolillos or hoagie rolls, split lengthwise, leaving
1/2 in. connected
1. Place water and 2 tablespoons of the salt in a large pot; bring to a boil over high. Add shrimp; cook just until opaque, 1½ to 2 minutes. Transfer shrimp to a colander; rinse under cold water until cooled, about 2 minutes. Drain and roughly chop. Transfer to a large bowl; set aside.
2. Place canola oil in a medium skillet; heat over medium. Add chorizo links; cook, turning occasionally, until lightly browned and cooked through, about 12 minutes. Remove from heat; cool 10 minutes. Cut chorizo into ¼-inch-thick slices; add to shrimp in bowl.
3. Place parsley, cilantro, oregano, shallot, and garlic in a food processor; process until finely chopped, about 10 seconds. Add olive oil, lime juice, crushed red pepper, and remaining 2 teaspoons salt; process until well combined, about 10 seconds. Add ½ cup of the parsley-cilantro mixture to shrimp and chorizo in bowl; toss to coat. Stir together remaining parsley-cilantro mixture and mayonnaise in a small bowl.
4. Spread mayonnaise mixture inside split rolls; fill with shrimp-chorizo mixture. Close rolls, and cut each in half to serve.