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.
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
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!