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Ingredients
- 1 lb. cooked shrimp
- 2 stalks celery
- ½ bunch green onions
- 1 lemon
- ½ cup mayonnaise
- 1 tsp. Old Bay® seasoning
- 2 Tbsp. butter
- 4 Giant Eagle hot dog buns
- 1 head fresh romaine lettuce
Preparation
Step 1
Bring a pot of water to boil and drop in shrimp; cook for 1-2 minutes or until shrimp reaches an internal temperature of 145°F. Rinse shrimp under cold water to stop the cooking.
Dice celery into ¼-inch dice. Thinly slice green onions.
Remove the tails from the shrimp and roughly chop. Cut lemon in half.
In a mixing bowl, combine the juice of the lemon, mayonnaise, Old Bay®, celery and mix well. Fold in shrimp and place in fridge and let mixture sit for 15-20 minutes.
In a sauté pan, melt butter and toast the cut side of the hot dog bun in the butter (should take 1-2 minutes on each side). Spoon the shrimp salad into the bun and add a few pieces of lettuce.
Serve with your favorite coleslaw or potato chips.