Ingredients:

  • 1 lb (450g) large raw shrimp, peeled and deveined
  • 2 quarts (1.9L) water
  • 1 tbsp (15g) Old Bay seasoning
  • 1 lemon, halved
  • 2 bay leaves
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (50g) celery, finely diced
  • 2 tbsp (30g) red onion, minced
  • 4 brioche hot dog buns (split-top)
  • 2 tbsp (28g) unsalted butter, softened

Instructions:

  1. Fill a large pot with 2 quarts of water. Add Old Bay seasoning, bay leaves, and the squeezed halves of the lemon. Bring to a rolling boil, then reduce to a simmer.
  2. Add shrimp and cook for 2–3 minutes until they turn an opaque, matte pink. Immediately remove shrimp with a slotted spoon and plunge them into an ice-water bath to stop the cooking process.
  3. Pat the chilled shrimp completely dry with paper towels.
  4. In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, chopped dill, salt, and pepper until velvety.
  5. Fold in the diced celery, minced red onion, and shrimp. Cover and refrigerate for at least 30 minutes.
  6. Spread the softened butter evenly on the interior sides of the split brioche buns.
  7. Heat a skillet over medium heat. Place buns butter-side down and toast for 1–2 minutes until golden brown.
  8. Fill the toasted buns with the chilled shrimp salad and serve.