Ingredients:

  • 4 Bakery Hot Dog Buns
  • 1 lb peeled and deveined shrimp
  • 2 tsp extra-virgin olive oil
  • 1 tbsp herb garlic butter, divided
  • 2 Ribs Celery, finely chopped
  • Reserved yellow leaves from the center of celery
  • 1 cup Green Onions, thinly sliced
  • 1/4 cup Italian Parsley, finely chopped
  • 2 Lemons, for juice
  • 1/3 cup extra-virgin olive oil
  • 1 tsp Kosher Salt, divided
  • 1/4 tsp Pepper
  • 1 tsp truffle oil (optional)
  • 2 medium Avocados, coarsely chopped
  • 1 large Tomato, coarsely chopped
  • 1/3 cup Black Olives, coarsely chopped
  • 1/4 cup Green Onions, coarsely chopped
  • 1 Lemon, for juice
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 2 tbsp Extra-virgin olive oil

Instructions:

  1. Cut hot dog buns in half lengthwise, leaving one side attached (like a clamshell).
  2. Chop celery (reserving the yellow leaves), green onions, and parsley as directed in the ingredient list. Juice the lemons.
  3. Preheat sauté pan, add olive oil and half the herb garlic butter. Sauté shrimp until opaque and cooked through (about 2-3 minutes). Transfer to a bowl and chill briefly (optional).
  4. Spread remaining herb butter inside each bun. Toast butter-side down in the same pan until golden brown (about 30 seconds per side). Set aside.
  5. Whisk together lemon juice, olive oil, truffle oil (if using), salt, and pepper.
  6. Stir celery, celery leaves, parsley, and remaining salt into the cooked shrimp. Add the dressing and toss gently to coat.
  7. Gently combine the chopped avocado, tomato, black olives, green onions, lemon juice, salt, pepper, and olive oil in a bowl.
  8. Fill the toasted buns with the shrimp salad mixture. Serve immediately with a generous spoonful of the chunky avocado salsa.