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Author Notes: This is more of a promise of summer in the middle of winter, since Maine shrimp are only in season from about January to April. Maine shrimp are a sweet winter treat, and if you're lucky enough to find them in your market, pick them up! I had to overnight my shrimp, but they are oh so worth it. Great way to use leftover shrimp, that is if you are lucky enough to have any. —motease
- 3/4 pound cooked Maine shrimp (or any other small shrimp)
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons mayonnaise (or to taste)
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped celery hearts
- 1 tablespoon finely chopped scallions
- 1 tablespoon finely chopped flat leafed Italian parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon lemon zest
- pinches kosher salt, pepper (to taste)
- 1 tablespoon melted unsalted butter (optional)
- 4 split top hot dog rolls (new england style) or butter lettuce leaves, if you want to make the dish feel more healthy (optional)
- Combine lemon juice, mayo, shallots, celery, scallions, parsley, tarragon, zest, salt and pepper in a small bowl and mix well.
- In a medium bowl, gently mix shrimp and dressing. Taste. Want more mayo, lemon? Add whatever you like to your taste.
- If you want to serve your salad New England style, get some split top rolls. If you can't find these rolls, buy unsliced hot dog rolls. Split the rolls from the top and trim the long sides of the hot dog rolls so you have bare crumb on either side. Brush both sides with melted butter.
- Heat a medium saute pan over medium heat. Toast the hot dog rolls until brown and toasty on each side. Keep warm in the oven if necessary.
- Spoon a generous helping of shrimp in each roll and serve immediately. Or just skip the rolls and serve on butter lettuce leaves.