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Kindred Shrimp Roll
4
Steps
- Combine shallot and vinegar in a small bowl; let sit 10 minutes.
- Heat oil in a large skillet over medium-high. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until bright pink and just cooked through, about 3 minutes. Transfer to a large bowl and let cool.
- Coarsely chop shrimp and return to bowl. Add mayonnaise, lemon zest, lemon juice, parsley, tarragon, and drained pickled shallot and toss to coat; season with salt and pepper.
- Spread cut sides of buns evenly with butter. Toast in a large skillet over medium heat until golden brown on both sides, about 2 minutes per side. Divide shrimp mixture among buns.
- Do Ahead: Shrimp can be cooked 1 day ahead; cover and chill. Shrimp mixture can be made 4 hours ahead; cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
