Grilled Shrimp Rolls With Sorrel

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1/4 cup extra-virgin olive oil, plus more for brushing

1 tablespoon rosemary leaves

Finely grated zest of 1 lemon

3 garlic cloves, minced

40 large shrimp (about 1 1/2 pounds), shelled and deveined

1/2 cup mayonnaise

2 scallions, finely chopped

3 cornichons, finely chopped

1 shallot, finely chopped

1 large celery rib, finely chopped

2 teaspoons minced tarragon

1 teaspoon sherry vinegar

1/2 teaspoon sweet paprika

1/4 teaspoon celery seeds

Salt and freshly ground pepper

1 tablespoon gin

1 tablespoon dry sherry

8 hot dog rolls (preferably potato rolls), split

8 large sorrel or arugula leaves

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