This 10-minute shrimp roll is a tasty reminder of seaside seafood shacks.
A super simple summer supper.
Ingredients
1 12lb.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
large shrimp, peeled and deveined
2celery stalks (4 3/4 oz.
), finely chopped (1 cup)
13cup mayonnaise
2Tbsp.
chopped fresh chives, plus more for garnish
2Tbsp.
chopped fresh dill
1Tbsp.
fresh lemon juice (from 1 lemon)
1tsp.
Old Bay seasoning
12tsp.
Drain and rinse with cold water until cool to the touch.
Pat dry, and chop into bite-size pieces.
Fold in chopped shrimp.
Spread butter on toasted buns; top with lettuce, and fill with shrimp mixture.
Garnish with additional chives, if desired.
