Shrimp Roll

Ingredients 

• 1 pound Argentinian red shrimp
• 3 tablespoons mayonaise
• 1/4 cup minced celery
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped chives
• 1/4 teaspoon Old Bay seasoning (optional)
  
• 4 split top brioche hot dog buns
• 2 tablespoons butter
• Salt and Pepper, to taste

Instructions

1. Defrost, peel, devein and clean raw shrimp. Bring a pot of water to a boil and add aromatics for poaching. Bring poaching liquid to a boil and let simmer for 10-15 minutes. Add shrimp, remove from heat and let stand for 2-3 minutes until shrimp are cooked through. Dunk into an ice bath to stop the cooking process.
2. In a large bowl, combine mayo, lemon juice, minced celery, chives, salt and pepper and Old Bay seasoning if using.
3. Remove tails from shrimp. Either leave whole or cut shrimp into bite sized pieces and add to the dressing.
4. Toss to combine, taste and season with salt and pepper. Set aside.
5. Use a serrated knife to trim a thin slice off the sides of each brioche bun. Spread the cut sides with softened butter and toast until golden brown in a large skillet over medium heat.
6. Divide the shrimp mixture between the buns, top with more chives and serve immediately.