SOUTHERN SHRIMP ROLLS

Southern Shrimp Rolls

Ingredients

1 lemon, halved 8 cups water

1 bay leaf

1 pound peeled and deveined raw medium shrimp

5 tablespoons mayonnaise

3 tablespoons finely diced celery (from 1 stalk)

2 tablespoons finely diced fennel (from 1 small bulb)

1 tablespoon finely diced shallot (from 1 small shallot)

1/2 teaspoon lemon zest plus 1 1/2 tsp. fresh juice (from 1 lemon)

1 teaspoon Worcestershire sauce

3/4 teaspoon hot sauce (such as Tabasco)

1/2 teaspoon celery seeds

1/4 teaspoon kosher salt

1 tablespoon minced fresh chives, divided

1 head Bibb lettuce

4 hot dog buns or soft rolls, split

Serves 4

How to Make It

Step 1 Squeeze lemon halves into a medium saucepan, and place in pan. Add water and bay leaf; bring to a boil over high. Add shrimp, and cook until pink and opaque, about 1 minute and 30 seconds. Drain in a colander, and rinse under

cold water 2 to 3 minutes to stop cooking process. Coarsely chop shrimp.

Step 2 Stir together shrimp, mayonnaise, celery, fennel, shallot, lemon zest, lemon juice, Worcestershire, hot sauce, celery seeds, salt, and 1/2 tablespoon of the chives in a large bowl.

Step 3 Place 2 to 3 lettuce leaves in each bun; top with 1/2 cup shrimp mixture. Sprinkle evenly with remaining 1/2 tablespoon chives.