Shrimp Roll – Chef Tony

Ingredients

• 1 pound cooked, peeled and deveined jumbo shrimp, cold
• 1/3 cup mayonnaise
• 3 tablespoons plain Greek yogurt
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• 1 tablespoon Dijon mustard
• 1 tablespoon dill pickle relish
• 1 teaspoon dill pickle juice
• 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, Arugula, or Romaine