Kosher salt and freshly-ground black pepper, to taste
4hot dog buns, split
2-3tablespoonssalted butter, at room temperature
Optional garnish: fresh parsley or additional dill
Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
Butter the cut sides of the hot dog buns. On a griddle or in a cast iron skillet, toast the buns buttered-side down, until golden brown. Fill each bun with shrimp salad. Garnish with additional dill or freshly-chopped parsley.
Pat the shrimp dry so that it doesn't water down the dressing.
I use large or extra-large cooked shrimp. The larger shrimp have a meatier texture, but you can substitute with any size shrimp that you prefer.
Use a high-quality mayonnaise (we prefer Duke's brand) for the best flavor.
Scale the recipe up or down to suit the size of your family. For instance, if you're feeding a larger group, double all of the ingredients.
For a classic New England-style preparation, use top-split hot dog buns like these.
Old Bay is a classic seafood seasoning that we love in Virginia, but you can omit that ingredient if you don't have it on hand.
If you're starting with raw shrimp, you will need to cook them before proceeding with the recipe. To do so, bring a large pot of salted water to a boil. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for a couple of minutes (stirring occasionally) just until they turn pink. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel (if necessary). Pat dry again, cover, and refrigerate until ready to use.