Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/4 cup (60ml) mayonnaise (Hellmann's/Best Foods recommended)
  • 2 tablespoons (30ml) celery, finely diced
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) fresh chives, chopped
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 4 top-split hot dog buns (New England-style preferred)
  • 4 tablespoons (56g) unsalted butter, melted

Instructions:

  1. Toss shrimp with olive oil, salt, and pepper. Sauté in a skillet over medium heat until pink and cooked through.
  2. Remove shrimp from the skillet and let them cool slightly. Then, coarsely chop and transfer to a bowl. Refrigerate for at least 30 minutes to fully chill.
  3. In a separate bowl, whisk together mayonnaise, celery, lemon juice, chives, Dijon mustard, and cayenne pepper (if using). Season with salt and pepper to taste.
  4. Gently fold the chilled shrimp into the dressing. Be careful not to overmix.
  5. Brush melted butter on the inside and outside of each hot dog bun.
  6. Toast the buns in a skillet over medium heat until golden brown and crispy on both sides.
  7. Divide the shrimp mixture evenly among the toasted buns. Serve immediately.