Shrimp Roll

Boil the shrimp: Boil 2 quarts of water, seasoned with ½ teaspoon kosher salt . Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into an ice water bath to stop the cooking.

Chop the shrimp: Remove the shrimp from the ice bath with a slotted spoon. Pat the shrimp dry with a few paper towels as you place them onto the cutting board. Then chop the shrimp into bite-sized pieces.

Make the filling: Finely mince the celery and thinly slice the green onions . Finely chop the chives. Stir together the chopped shrimp with the celery, green onion, chives, mayonnaise, lemon juice, Dijon mustard, Old Bay, kosher salt , and fresh ground black pepper.

Toast the buns: Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 seconds on the other side.

Serve: Place the shrimp filling into the buns and serve. Leftover filling keeps for up to 3 days in the refrigerator.