Ingredients:

  • 1 lb cooked chilled shrimp, peeled, deveined, and chopped
  • 1/3 cup mayonnaise
  • 1 tbsp Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 cup celery, finely diced
  • 2 tbsp fresh chives, finely chopped
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 4 brioche hot dog buns
  • 2 tbsp unsalted butter, softened

Instructions:

  1. In a medium mixing bowl, combine the chopped shrimp, mayonnaise, Greek yogurt, and lemon juice. Fold in the diced celery and chives.
  2. Sprinkle in the Old Bay, salt, and pepper. Stir gently until the mixture is velvety and evenly coated, then set aside in the refrigerator to keep the filling cold.
  3. Spread a thin, even layer of softened butter on the sides of the brioche buns.
  4. Place a skillet over medium-high heat. Once hot, place the buns butter-side down and press slightly with a spatula; sear for 1-2 minutes until golden-brown and toasted.
  5. Immediately remove the hot buns from the pan and pile the chilled shrimp salad into the buns, filling them to the brim.
  6. Garnish with an extra sprinkle of fresh chives and serve immediately.