Mini Shrimp Rolls

By cheeserohan

Ingredients

• 1 c mayo
• 1/2 c finely chopped celery
• 1 Tbsp fresh lemon juice
• 1 tsp hot sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb large raw shrimp, steamed, peeled and roughly chopped
• 6 top split hot dog buns
• 2 Tbsp unsalted butter, melted
• celery leaves, chopped

Preparation

Step 1

1. Whisk together mayonnaise, celery, lemon juice, hot sauce, Old Bay, salt, and pepper in a medium bowl. Stir together shrimp and half of mayonnaise mixture. (Reserve remaining mayonnaise mixture for another use, such as a dipping sauce or sandwich spread. Mixture will keep in an airtight container in refrigerator up to 1 week). Cover shrimp mixture, and chill until ready to serve, up to 2 hours.

2. Trim just enough of the long sides of each bun to form two straight edges. Brush melted butter on the trimmed edges of each bun. Heat a large skillet over medium, and cook each buttered side until golden, about 30 seconds per side.

3. Divide shrimp mixture among buns, and slice each in half crosswise. Top with chopped celery leaves.