Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.

  • Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.

  • Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.

  • Divide shrimp mixture among buns. Top with celery leaves and scallion greens.

Reviews (2)

33 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
**** Yum, Yum!
Rating: Unrated
I made these for an outdoor concert last night and they were delicious ! Everyone loved them. Did not change anything.