Shrimp Salad Roll – Fustini's Oils & Vinegars

Ingredients

• 1 pound cooked, peeled, and deveined jumbo shrimp, cold
• 1/3 cup mayonnaise
• 1 tablespoon Fustini's Meyer Lemon olive oil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• 1 tablespoon Dijon mustard
• 2 tablespoons Fustini's Citrus Oregano balsamic
• 1 tablespoon dill pickle relish
• ¼ lemon, juiced
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup thinly sliced scallions
• 4 to 6 brioche buns
• Lemon wedges, for spritzing
• Bibb lettuce leaves, for serving