Hello warm weather! We're diving head first into summer with these incredible shrimp rolls! The secret is in the details - toasted, buttery bun, and one of our favorite (and very underestimated) herb, tarragon. Fresh, simple, and so so tasty!
2 lbs medium cooked shrimp, tails removed
2/3 cup mayo
1 tsp Dijon
2 Tbsp fresh lemon juice, plus more for serving
2 Tbsp capers, rinsed
2 Tbsp minced tarragon
2 Tbsp fresh chives, chopped
1 medium shallot, minced
Salt and pepper
3 Tbsp butter
8 top-sliced hot dog buns, toasted
In a large bowl mix together mayonnaise, Dijon, lemon juice, capers, tarragon, chives, shallot. Stir in shrimp and season with salt and pepper, to taste.
Set aside and add butter to large skillet over medium heat. Add buns and toast on each side until golden brown. Just before serving, spoon about ½ cup- 2/3 cup shrimp mixture into each roll. Serve with additional lemon wedge.