Shrimp Salad Roll – Fustini's Oils & Vinegars
Indulge in flavorful shrimp salad stuffed brioche buns, topped with crisp Bibb lettuce and fresh dill—serve with a squeeze of lemon for a delicious twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fustinis.com.
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
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