Shrimp Salad Rolls
Ingredients
- 4 split top sandwich buns (such as Pepperidge Farms)
- 2 tbsp salted butter, softened
- 1 tsp Old Bay seasoning
For the Shrimp Salad:
- 1 lb cooked shrimp - deveined, peeled, tail off
- 1/2 cup Duke's Mayo
- 1 tsp orange zest
- 1 tbsp fresh squeezed orange juice
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp white wine vinegar
- 1 tsp prepared horseradish
- salt and pepper to taste
Instructions
- In a large bowl, combine all ingredients for the Shrimp Salad except the shrimp and combine with whisk until fully incorporated.
- Add shrimp to the sauce mixture and toss to coat. Regfrigerate until ready to assemble the rolls. (Up to 1 day)
- Slightly open a split top bun out and spread softened butter on the inside. Toast in the oven on broil for 1-2 minutes until lightly browned. Top with cold shrimp salad and sprinkle Old Bay seasoning on top. Serve immediately.