Ingredients

• 2 1/2 pounds medium shrimp, peeled, deveined
• Kosher salt
• 2 large celery stalks, peeled, finely chopped
• 1/2 cup sweet onion (Vidalia onions are great), finely diced or scallions if preferred
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 2 teaspoons red wine vinegar
• 1/2 teaspoon paprika
• Freshly ground black pepper
• 8 hot dog buns, preferably potato, split
• 4 tablespoons unsalted butter, room temperature

Instructions

1. Bring water to a boil.
2. Add shrimp and cook 2 minutes (or until water comes back to a boil). Do not overcook.
3. Drain; rinse with cold water until cool.
4. Pat dry and chop into bite-size pieces.
5. Whisk together celery, onions, mayonnaise, dill, lemon juice, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
6. Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes.
7. Spread butter on each toasted bun and fill with shrimp salad.

By KathyMillerTime
Adapted from Bon Appetit

---