I came across this recipe in the latest issue of Family Circle May 2015. Once I saw the words 'shrimp' and 'arugula' I knew we had to try this! The shrimp was marinated first in the lemon juice for about one hour then pan grilled instead of poached.
ORIGINAL directions for cooking the shrimp: Bring a large pot of water to the boil. Add juice from 1/2 lemon. Drop in shrimp and reduce heat to medium. Poach the shrimp 2-3 minutes, until white. Drain and rinse under cool water until cool to the touch.
Once the shrimp has been been cooked, finely chop and combine with the celery ribs, mayonnaise, shallot, dill, Dijon mustard, salt and cayenne. Cover and chill until serving. (I chilled the shrimp mixture a total of 6 hours.)
Split the dinner rolls. If desired, the rolls can be buttered or oiled then lightly grilled before adding the shrimp mixture.
Divide the shrimp mixture evenly among the dinner rolls. Top each with a garnish of chopped arugula. We also lightly sprinkled the top of each slider with fresh cracked black pepper.