Linda Gassenheimer | Tribune News Service (TNS) I love biting into a buttery, toasted roll filled with a fresh shrimp salad. It’s a summer treat. Instead of buying cooked shrimp, this recipe has a two-minute foolproof way to cook your own. It keeps the shrimp juicy and flavorful. You can make the shrimp filling a day ahead and simply toast the rolls when you’re ready to serve the shrimp rolls. I like to buy frozen shrimp to have on hand.