Pickle Shrimp Rolls

Ingredients

---FOR THE SHRIMP---
2 pounds large shrimp, peeled and deveined
6 cups water
1 cup Mt. Olive Pickle Juicers 100% Kosher Dill Brine
---FOR THE SHRIMP SALAD---
½ cup mayonnaise
1 tablespoon Dijon mustard
½ cup finely diced celery
¼ cup finely diced red onion
¾ cup chopped Mt. Olive Kosher Baby Dill Pickles
2 tablespoons chopped fresh dill
½ teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (optional, for extra brightness)
---FOR SERVING---
6 split-top hot dog buns
3 tablespoons butter, melted
Chopped fresh dill, for garnish

Instructions

1. Bring the water and Mt. Olive Pickle Juice to a gentle simmer in a large saucepan.
2. Add the shrimp and poach for 2 to 3 minutes, or until just pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking. Drain well.
3. Roughly chop about two-thirds of the shrimp into bite-sized pieces, leaving the remaining shrimp whole or halved for added texture and presentation.
4. In a large bowl, whisk together the mayonnaise, Dijon mustard, celery, red onion, chopped Mt. Olive Baby Dill Pickles, fresh dill, salt, pepper, and lemon juice, if using.
5. Fold the shrimp into the dressing until evenly coated. Refrigerate for at least 20 minutes to allow the flavors to come together.
6. Brush the split-top buns with melted butter and toast in a skillet or on a griddle over medium heat until golden brown on both sides.
7. Fill each toasted bun generously with the shrimp salad. Garnish with additional fresh dill and serve immediately with potato chips and lemon wedges.

Course: Main Dish

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