Shrimp (salad) Rolls

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    • From Chef Elizabeth Heiskill on The Today Show - different with the addition of celery and cucumber -- it was delicious!!! Will definitely be making this again.  

    • 2 pounds cooked shrimp, peeled and deveined 
    • 1/2 cup mayonnaise 
    • 1/8 teaspoon liquid crab boil 
    • 1/4 cup celery, finely diced 
    • 1/4 cup cucumbers, peeled and finely diced 
    • Salt and freshly ground black pepper, to taste 
    • 6 top-split hot dog buns 
    • 1 stick butter, softened

Preparation

Cut shrimp into 1-inch pieces. Mix with all other ingredients. Chill until ready to serve.
Spread butter inside hot dog buns. Toast the buns face side down in a medium skillet or on a griddle pan. 
Fill each toasted bun with shrimp salad and serve immediately.

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