Ingredients

1 tbsp. small shrimp

1 tbsp. unsalted butter

salt and ground pepper

3 tbsp. fresh lemon juice

3/4 cup mayonaisse

1 scalliontuce

24 small rolls (Parker House)

1 small head Bibb let

Preparation

  1. Rinse shrimp. Heat butter in large skillet. Add shrimp. Season with salt and pepper. Cook until bright pink. Add lemon juice. 2, When shrimp has cooled; cut into 1/2 inch pieces. Combine shrimp, mayonaisse and scallion; toss to coat. 3.Split open rolls. Gently press a lettuce leaf inot each roll and fill with a tsp. of shrimp salad.