Ingredients
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1 pound pre-cooked shrimp, chilled
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1/2 cup mayonnaise
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1 teaspoon (5 milliliters) lemon juice
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1 stalk celery, finely diced
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¼ cup (60 milliliters) chopped celery leaves
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2 tablespoons (30 milliliters) chopped dill
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1 tablespoon (15 milliliters) capers, chopped
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Salt and pepper
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4 top-split hot dog rolls
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1 tablespoon (15 milliliters) unsalted butter
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1 head butter lettuce
Directions
- In a bowl, combine the shrimp, mayonnaise, lemon juice, celery, celery leaves, dill, and capers. Fold together gently to mix well. Season with salt and pepper.
- Place a large skillet over medium heat. Butter the hot dog rolls and place in the skillet. Toast until golden on each side. Transfer the rolls to a serving plate. Put some lettuce in each roll and divide the mixture among the rolls.
