Recipe information
Yield
Makes 6 Servings
Ingredients
1
/3 cup mayonnaise
2
tablespoons drained capers, finely chopped
1
1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
1
tablespoon chopped fresh tarragon
1
/4 teaspoon celery seeds
1
/4 teaspoon (or more) hot pepper sauce
1
/2 cup finely chopped celery heart with leaves
2
tablespoons (1/4 stick) butter, room temperature
12
small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally
1
pound cooked peeled deveined large shrimp, each cut horizontally in half
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)
Need to make a substitution?
Preparation
Step 1
Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
Step 2
Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.