This bright and lemony shrimp roll is a play on the classic lobster roll, shrimp are much easier to find in the PNW, but you can substitute lobster, crab or langoustine for the shrimp.
Ingredients:
2 lbs cooked bay shrimp, lobster, crab or langoustine
1 cup mayonnaise
1/4 cup chopped tarragon
1 garlic cloves minced
1 small shallot, small diced
juice and zest of one small lemon
1 tsp sugar
salt and pepper to taste
8 brioche hot dog buns
soft butter for toasting the buns
Directions:
Mix together the shrimp, mayo, tarragon, garlic, shallot, lemon zest and juice, sugar, and salt and pepper to taste.
Split the buns in half, or along the top, I nside the split of each bun evenly spread with the soft butter.
Broil the buns under a broiler on high, or toast them on a griddle until they get lightly browned and crispy on the split.
Fill each bun with the shrimp salad and enjoy!