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.