Light Summer Shrimp Rolls With Fresh Dill
These light shrimp rolls with dill, lemon, and scallions make an easy warm-weather favorite. Serve with steamed corn.
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Cooking tools:
- Pot
- Colander
- Stove
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Oven
- Baking sheet
- Paper towel
- Spatula
Ingredients
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1 large celery stalk, peeled and finely chopped
- 3 scallions, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon red wine vinegar
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 hot dog buns, preferably potato, split
- 2 tablespoons unsalted butter, at room temperature
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