Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp Old Bay seasoning
  • 1/2 cup mayonnaise
  • 2 tbsp celery, finely minced
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/8 tsp cayenne pepper
  • 4 New England-style split-top hot dog buns
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
  2. Melt 1 tbsp of butter in the skillet over medium-high heat.
  3. Add shrimp in a single layer and sear for 2 minutes per side until opaque and just barely pink (C-shape).
  4. Transfer shrimp to a plate and place in the freezer for 15–20 minutes to rapidly chill.
  5. In a medium bowl, whisk together the mayonnaise, minced celery, chopped chives, lemon zest, lemon juice, and cayenne.
  6. Gently fold the chilled shrimp into the dressing using a spatula.
  7. Refrigerate the shrimp salad for 10 minutes to allow flavors to penetrate.
  8. Spread softened butter on the sides of the New England-style buns.
  9. Toast buns in a skillet over medium heat until golden brown and crisp.
  10. Fill the toasted buns with the chilled shrimp salad and serve immediately.