Grilled Shrimp Rolls on Brioche Buns
simple, creamy grilled shrimp rolls on toasted brioche buns
yield: 4 shrimp rolls
Ingredients
Scale
- ¾ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 2 scallions, thinly sliced
- 1 celery stalk, finely diced
- 1 tbsp minced chives
- 1 ½ lbs jumbo shrimp, peeled + deveined
- olive oil
- kosher salt
- 4 brioche “hot dog” buns
- garnishes: minced chives + sliced scallions + flaky sea salt
Instructions
- Preheat the grill over high heat.
- Combine the mayonnaise, lemon juice, and hot sauce in a large bowl. Whisk well to combine. Fold in the scallions, celery, and chives. Chill the mixture while you grill the shrimp.
- Pat the shrimp dry. Toss with a good drizzle of olive oil and a pinch of salt. Grill the shrimp for a couple of minutes on each side until slightly charred and cooked through. Remove the shrimp from the grill and allow it to cool.
- Meanwhile, turn the grill to low. Toss the buns on the grill for a few seconds to quickly toast.
- Chop each shrimp into 2-3 smaller pieces. Add it to the mayonnaise mixture and toss really well to coat. Spoon the shrimp into the toasted buns. Garnish with a sprinkle of chives, scallions, and flaky sea salt.