Ingredients:

• 1 1/2 lb shrimp

• 2 celery stalks (finely chopped)

• 1/3 cup mayonnaise

• 2 tbsp chopped fresh chives, plus more for garnish

• 2 tbsp chopped fresh dill

• 1 tbsp dijon mustard

• 1tbsp fresh lemon juice (from 1 lemon)

• 1 tsp old bay seasoning

• 1/2 tsp salt

• 2 tbsp salted butter, softened

• 6 potato hot dog nuns, split and toasted

• lettuce leaves for serving

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Instructions:

Cook shrimp in a large pot of boiling salted water until cooked through, about 2 minutes. Drain and rinse with cold water until cool to the touch. Pat dry, and chop into bite-size pieces

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Stir together celery, mayonnaise, chives, dill, mustard, lemon juice, old bay seasoning, and salt until combined. Fold in chopped shrimp

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Spread butter on toasted buns; top with lettuce, and fill with shrimp mixture. Garnish with additional chives, if desired.

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Nutrition Facts found at https://www.southernliving.com/recipes/shrimp-salad-rolls