Ingredients

• 1 1/4 lb.Medium Shrimp
  peeled, deveined
• to tasteKosher Salt
• 1Large Celery Stalk
  peeled, diced
• 3Scallions
  thinly sliced or 1 small shallot, diced
• 1/4 cupMayonnaise
• 1 tbsp.Chopped Fresh Dill
  or 1 tsp dry
• 1 tbsp.Fresh Lemon Juice
• 1 1/2 tspPrepared Horseradish
• 1 tsp.Red Wine Vinegar
• 1/4tsp.Paprika
• to tasteBlack Pepper
  freshly ground
• a few shakesOld Bay Seasoning
• 4Quality Buns / Rolls
  your choice of brand
• 5 tbsp.Unsalted Butter
  room temperature, divided

Preparation

1. Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, red wine vinegar, paprika and Old Bay; season with salt and pepper. Cover with plastic wrap and place in the refrigerator.
2. Cook shrimp in a skillet, at medium-high heat, with 3 tbsp butter, salt and pepper. Leave the remaining butter in the skillet. Chop into bite-size pieces, then cover them with plastic and place them into the refrigerator to cool (about 15-20 minutes).
3. Preheat oven to 400 degrees.
4. Using the skillet from earlier, place the cut sides of the buns onto the butter, so they may be toasted for a bit.
5. Place the buns onto a baking sheet and put them in the oven, cut side up, until the entire bun begins to toast. Don’t overdo it.
6. Fold the shrimp into the seasoned mayonnaise mixture.
7. Spread the remaining butter on each toasted bun and fill with shrimp salad.
8. Enjoy!

Points to Consider

• These are delicious.
• Most shrimp roll recipes use much more mayonnaise. Also you can use a “healthier” mayonnaise (even though Hellman’s original is the best).
• If you don't like celery, you can use peeled cucumber that has been finely chopped. You would need to remove the seeds from the cucumber as well.
• You may wish to add ingredients of preference.
• You will want to use a roll that is better than a hot dog bun. Choose buns/rolls from a local bakery, or from the bakery section of your grocery store.
• You may wish to garnish with lemons, as you may want to add a little lemon juice to your shrimp roll.
• This recipe is from charming Sean Cavanaugh, and is an adaptation of a similar recipe from Bon Appétit Magazine.