Ingredients

2 tsp sea salt

Juice from half a lemon

Large pot of boiling water

2 lbs shrimp, cleaned with tails and veins removed

Ice bath

8 hot dog buns

1 tsp butter per bun

1 cup mayonnaise

1 cup diced celery

1/2 cup chopped green onions (bottoms)

1/3 cup chopped dill

1/4 cup chopped chives

1/4 cup chopped parsley

2 tsp chopped capers

2 Tbsp Dijon mustard

1 Tbsp red wine vinegar

Zest of 1 lemon

4 cloves garlic, grated or pressed

1 tsp paprika

1/2 tsp garlic salt

1/4 tsp onion powder

1/2 tsp sea salt

Fresh cracked pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil over medium-high heat. Add 2 teaspoons sea salt and the juice from half a lemon to the water.

Step 2: While waiting for the water to boil, combine the mayonnaise, diced celery, chopped green onions, dill, chives, parsley, capers, Dijon mustard, red wine vinegar, lemon zest, grated garlic, paprika, garlic salt, onion powder, ½ teaspoon sea salt, and freshly cracked pepper in a medium bowl. Mix well to create the dressing.

Step 3: Once the water is boiling, add the shrimp and cook for 2 to 3 minutes until they turn pink and are just cooked through. Immediately transfer the shrimp to an ice bath to stop the cooking process.

Step 4: Butter the inside and tops of the hot dog buns with 1 teaspoon of butter each. Place them under the broiler for 1 to 2 minutes, watching carefully to avoid burning; about 30 seconds too long can quickly burn them.

Step 5: Remove the shrimp from the ice bath, chop them into bite-sized pieces, and fold them into the mayonnaise dressing until well combined. Then, generously fill each toasted bun with the shrimp mixture.

Step 6: Finish by topping each shrimp roll with an extra squeeze of lemon juice, a pinch of sea salt, freshly cracked pepper, and a sprinkle of chopped parsley for added brightness and flavor.

Tips & Variations

For an extra touch of texture, add finely diced cucumber or a handful of crunchy lettuce to the shrimp mixture before stuffing the buns.

If you prefer a spicier roll, mix in a dash of hot sauce or cayenne pepper to the mayonnaise dressing.

Substitute the hot dog buns with split brioche buns for a richer, slightly sweet flavor.

Use fresh herbs whenever possible to maximize the bright, fresh taste in the shrimp mixture.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw them completely and pat dry before cooking to avoid excess water and ensure a good texture in the shrimp rolls.

What can I substitute for mayonnaise?

If you prefer a lighter option, you can use Greek yogurt or a mixture of yogurt and mayonnaise. This will add a tangy taste while keeping the creamy texture in the dressing.