SHRIMP ROLL SANDWICHES

By jarren

Ingredients

• 1/2 lb. cooked, peeled and deveined large shrimp, flat-leaf parsley
• chopped
• 2 tbsp. finely chopped fresh
• 2 tbsp. chopped chives
• 4 tbsp. mayonnaise
• 1 tbsp. Old Bay seasoning
• 2 tbsp. finely chopped red onion
• 1/2 tsp. kosher salt
• 1 tbsp. finely chopped celery
• 1/2 tsp. black pepper
• 1 tbsp. finely chopped red bell pepper
• 1 tbsp. fresh lemon juice
• 6 top-slit potato buns
• 2 tbsp. finely chopped fresh tarragon
• 4 tbsp. unsalted butter, melted
• 1 head butter lettuce, torn
• Lemon wedges, for serving

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Stir together the chopped shrimp and mayonnaise in a large bowl. Add the red onion, celery, bell pepper, tarragon, parsley, chives, Old Bay seasoning, salt and pepper, and stir to combine. Stir in lemon juice; cover and chill until ready to serve.

Open buns, but do not separate halves. Brush the insides of the buns with melted butter, and cook, butter side down, in a hot skillet over medium high until golden brown, about 2 minutes.

Divide lettuce among buns, and top with shrimp mixture. Serve with lemon wedges.