simple, creamy grilled shrimp rolls on toasted brioche buns
yield: 4 shrimp rolls
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
4 brioche “hot dog” buns
garnishes: minced chives + sliced scallions + flaky sea salt
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.