Ingredients:

  • 1 lb bay shrimp, peeled and deveined
  • 1 tbsp melted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 2 tbsp Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 stalks celery, finely diced
  • 2 tbsp fresh chives, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp smoked paprika
  • 4 brioche buns
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Heat melted butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until they turn an opaque, pearly pink and curl into a 'C' shape.
  2. Remove shrimp from heat and let them cool completely. Pat dry with a paper towel to ensure the salad does not become watery.
  3. In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and smoked paprika until smooth.
  4. Stir in the diced celery, chives, and parsley, then gently fold in the chilled shrimp until evenly coated.
  5. Spread softened butter on the cut sides of the brioche buns and place face-down in a skillet over medium heat until golden-brown.
  6. Scoop a generous portion of the shrimp salad into the toasted buns and serve immediately.