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Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.
Adapted fromDinner: The Playbookby Jenny Rosenstrach (Random House). Copyright ©2014.
Ingredients
4 Servings
Step 1
Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
Step 2
Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
Step 3
Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.
Nutrition Per Serving
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