Ingredients
1 pound small shrimp, peeled and deveined
1 tablespoon unsalted butter
Salt
Freshly ground pepper
3 tablespoons freshly squeezed lemon juice, plus more to taste
3/4 cup mayonnaise
1 scallion, finely chopped
24 Parker House rolls
1 small head Bibb lettuce, washed and trimmed
Preparation
Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.
Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.
Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.
