sliding into second

Shrimp roll sliders, a downsized version of that northeastern summer staple- the lobster roll. A perfect accompaniment to chilled watercress soup. While top cut hotdog buns are “wicked good” they are almost impossible to find east of I-91. Simply sub bakery fresh slider buns and split them down the top. Continue inland and swap the lobster for large cooked shrimp. While on this roll you might as well upgrade creamy burrata for mozzarella in this version of caprese salad.

Shrimp roll sliders are fresh and light with just a touch of mayo brightened with lemon juice. The scaled down slider bun makes them all the more appealing.

Combine the chopped shrimp, celery, onion and dill.

Add lemon juice and mayo and toss. Season with salt and pepper.

Cover and refrigerate (can be made several hours ahead of time).

Split the top of each slider bun, leaving the bottom intact. Gently ease the split open. Brush the inside split with a little butter. Bake until lightly toasted in a 350 degree oven.

Fill each slider bun with a large spoonful of shrimp mixture and serve immediately.

For the tomato, burrata and basil salad core and slice preferably homegrown tomatoes into ¼ inch slices. Season with kosher salt and freshly ground pepper.

Carefully slice burrata cheese into a ¼ inch slice.

On individual plates- alternate slices of tomato with slices of burrata. Sprinkle with slivered fresh basil.

Even the hottest of ballparks will stand and cheer this triple play.