Parker House rolls became famous in the late 19th century at Boston's Parker House hotel -- here they provide an airy, chewy bed for sweet and tangy shrimp salad your guests will love.
Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.
Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.
Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.
Look for the smallest, sweetest shrimp available.