I grew up in the Southern Outer Banks, where shrimp is the lobster of the south. My first summer job at 13 was selling shrimp at a road-side stand called the Blue Jeep. Shrimp of all sizes were stocked in large blue and white coolers filled with ice, ready for weighing and bagging. I learned a lot about seafood that summer, but mostly that no summer is complete without plenty of shrimp. I’ve had my fair share of lobster rolls and I’ve enjoyed every bite. But whenever I’m back in my hometown, I always pick up a bag of local shrimp and make my favorite Shrimp Rolls. The potato buns are hot and buttered, lined with crisp  lettuce, and filled with fresh, flavorful shrimp salad. They’re just the thing for a hot sunny day with friends and family.

SERVINGS: 4-6

INGREDIENTS:

• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• Black pepper, to taste
• 1 lb cooked shrimp, chopped
• 4 to 6 potato hot dog buns
• Unsalted butter, room temperature, for the buns
• Bibb or Boston lettuce, for serving

INSTRUCTIONS:

Whisk together the mayo, lemon juice, Dijon, sugar, scallions, chives, paprika, salt, and some black pepper in a large bowl. Stir in the shrimp until combined. Taste and add more salt and pepper if needed.

Open the hot dog buns and toast under the broiler until golden brown. Spread with the softened butter and line with lettuce. Fill with the shrimp salad and garnish with more chives.

NOTES:

• You can get 4 to 6 shrimp rolls, depending on how much you want to stuff into each hot dog bun
• I’ve used both regular hot dog buns and top-split hot dog buns and both work great!