Shrimp Salad Rolls
Shrimp Salad Rolls
Makes enough shrimp salad for 6 hot dog buns. If you’re k-w local, treat yourself to some Anna Mae’s bakery hot dog bunsJ
1 lb baby shrimp, cooked and cold and patted dry (we got these beautiful wild caught baby shrimp from t&j seafoods in Kitchener)
¼ cucumber, finely diced
½ celery rib, finely diced
handful of fresh dill, finely chopped
1-2 green onion, finely chopped
zest & juice of ½ lemon
½ cup or to taste Hellmann’s Mayonnaise
heavy pinch each of kosher salt and black pepper
6 hot dog buns
butter, as needed
leaf lettuce, as needed
Mix together shrimp, cucumber, celery, dill, green onion, lemon zest & juice and mayonnaise. Season to taste with salt & pepper. Refrigerate until needed. Keeps for 3 days.
Butter-Toast the buns: Heat a frying pan over medium heat. Butter the inside of each hot dog bun and lay flat on the frying pan. ‘Toast’ for about 1 minute or until golden brown
Assemble: lay a piece of leaf lettuce on the hot dog bun and top with shrimp salad.