We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.
- 1 small shallot, finely chopped
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons grapeseed or vegetable oil
- 1½ pounds medium shrimp, peeled, deveined
- Kosher salt, freshly ground pepper
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh tarragon
- 4 split top buns (see Milk Bread recipe)
- 4 tablespoons unsalted butter, room temperature
Combine shallot and vinegar in a small bowl; let sit 10 minutes.
Heat oil in a large skillet over medium-high. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until bright pink and just cooked through, about 3 minutes. Transfer to a large bowl and let cool.
Coarsely chop shrimp and return to bowl. Add mayonnaise, lemon zest, lemon juice, parsley, tarragon, and drained pickled shallot and toss to coat; season with salt and pepper.
Spread cut sides of buns evenly with butter. Toast in a large skillet over medium heat until golden brown on both sides, about 2 minutes per side. Divide shrimp mixture among buns.
Do Ahead: Shrimp can be cooked 1 day ahead; cover and chill. Shrimp mixture can be made 4 hours ahead; cover and chill.