20 large shrimp, peeled and deveined (about 1 pound)
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 (1 1/2-ounce) hot dog buns
8 Boston lettuce leaves
How to Make It
Preheat broiler to high.
Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.
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I love this. Whenever my husband goes out of town, I make this (he isnt a seafood fan unless it is fried). I eat it on top of a bib or boston lettuce like a salad but love it in a bun too! I use dried tarragon but fresh parsley and lemon juice. This is good!
I found these to be tasty. Tarragon has a very distinctive flavor, a little goes a long way. I substituted light butter, reduced fat mayo and light hot dog buns, which made this dinner 8 points on Weight Watchers, which was awesome!
These were really easy to make and tasted delicious. Next time I think I will use less pepper b/c there was a lot. My husband liked it that way, but it was a bit overwhelming for me. Toasting the bread was a worthy extra step, adds great texture. Really good.