Shrimp Salad Sliders

By dyannucci

Ingredients

• 1 pound cooked large shrimp, coarsely chopped
• 1 celery rib, finely chopped
• 1/2 cup mayonnaise
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons snipped chives
• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon chopped basil
• Kosher salt and freshly ground pepper
• Ten 3-inch round white dinner rolls or sourdough rolls
• 4 tablespoons unsalted butter, softened

Details

Servings 10
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 325°. In a medium bowl, mix the shrimp with the celery, mayonnaise, lemon juice, chives, parsley and basil; season the shrimp salad with salt and pepper.

Using a paring knife, cut a 2-inch round from the top of each roll. Discard the filling from the rolls, set the rolls on a baking sheet and warm in the oven, about 5 minutes. Butter the inside of the rolls and fill with the shrimp salad. Top with the lids and serve.