Washington Post. Fairly simple recipe inspired by the traditional lobster roll. The salad can be prepared a day ahead and in fact tastes even better after it rests a bit.
Ingredients
2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce (optional)
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)
1 cup frozen corn, defrosted (optional)
1 tablespoon chopped fresh parsley, plus more for optional garnish
6 split-top hot dog buns
2 tablespoons unsalted butter, room temperature
Lemon wedges, for serving (optional)
Instructions
1. In a large bowl, combine the celery, mayonnaise, lemon juice, horseradish, salt, cayenne and hot sauce, if using, and stir well.
2. Add the shrimp, corn, if using, and parsley, and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings, if desired.
3. The salad is best if refrigerated for at least 30 minutes. When ready to serve, warm a large skillet over medium heat. Spread some butter on the insides of the buns. Gently press the buns, buttered side down, into pan and cook until golden, about 2 minutes. Fill with the shrimp salad, garnish with the additional parsley, if desired, and serve with lemon wedges, if desired.
NOTE: To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of generously salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, 2 to 3 minutes. Test a shrimp to see that it is done and opaque throughout, then drain. Cooking time may vary with the size of the shrimp.
NOTE: To cook the shrimp, peel and devein them, removing the tails. Bring a medium pot of generously salted water to a boil. Add the shrimp and return to a boil. Lower the heat to medium-low and poach the shrimp until pink and curled, 2 to 3 minutes. Test a shrimp to see that it is done and opaque throughout, then drain. Cooking time may vary with the size of the shrimp.