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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter |
20 large shrimp, peeled and deveined (about 1 pound) |
1/4 cup canola mayonnaise |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 teaspoons chopped fresh parsley |
1 1/2 teaspoons chopped fresh tarragon |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
4 (1 1/2-ounce) hot dog buns |
8 boston lettuce leaves |
Directions:
1. Preheat broiler to high.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.
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