June 10, 2020
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.
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