Ingredients:

  • 1 lb (450g) pre-cooked baby shrimp, peeled and deveined
  • 1/3 cup (80g) mayonnaise
  • 2 tbsp (30ml) fresh lemon juice
  • 2 stalks (60g) celery, finely diced
  • 1 tbsp (15g) fresh chives, minced
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 brioche hot dog rolls
  • 2 tbsp (30g) unsalted butter, softened
  • 1 cup (30g) shredded iceberg lettuce
  • Fresh parsley for garnish

Instructions:

  1. In a medium bowl, whisk together the mayonnaise, lemon juice, smoked paprika, salt, and pepper until the mixture is smooth and pale orange.
  2. Add the chilled baby shrimp and diced celery to the bowl. Using a silicone spatula, gently fold the shrimp into the dressing until every piece is glossy and coated. Fold in the minced chives last.
  3. Heat a skillet over medium heat and melt the butter. Place the rolls split-side down in the pan and press lightly until the edges are mahogany-colored and the center is crisp and golden (about 2 minutes).
  4. Layer a small handful of shredded lettuce at the bottom of each toasted roll to act as a moisture barrier. Pile the shrimp salad high on top and garnish with a sprig of fresh parsley.