2 tbsp salted butter, plus 2 tsp for the brioche buns
454 g (1 lb) fresh shrimp, peeled, deveined, and tails removed
¼ cup mayonnaise
Zest of 1 lemon
Juice of ½ lemon
¼ cup celery, finely chopped
½ cup Granny Smith apple, finely diced
¼ cup Persian cucumber, diced
2 tbsp fresh dill, chopped
3 tbsp fresh chives, chopped, plus 2 tbsp for garnish
½ tsp cayenne pepper
1 tsp sea salt
1 tsp freshly cracked black pepper
4 hot dog buns (if you can source brioche ones even better!)
1 cup iceberg lettuce, shredded
Directions
In a large sauté pan over high heat, melt the butter. Add the shrimp and season with salt and pepper. Cook for 2–3 minutes per side, or until fully cooked through. Remove from the pan and let cool slightly.
Once cooled, cut the shrimp into ½-inch pieces and place in a large bowl.
In the same bowl, add the mayonnaise, lemon zest, lemon juice, celery, Granny Smith apple, cucumber, dill, chives, and cayenne to the bowl. Mix until well combined. Adjust seasoning to taste.
Lightly butter the cut sides of each brioche bun. Toast in a pan until golden brown and crisp.
To assemble, fill each bun with shredded iceberg lettuce and top with the shrimp mixture. Garnish with additional chives.
