Old Bay Shrimp Rolls

Ingredients

For the crispy shallots:

• 2 cups thinly sliced shallots (from 3-4 large shallots)
• 1 1/4 cups vegetable or canola oil
• 1/4 teaspoon kosher salt, divided

For the lemony chive mayo:

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped chives, plus extra for garnish
• 1 teaspoon grated garlic
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt

For the shrimp rolls:

• 1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
• 1 tablespoon olive oil
• 1 tablespoon Old Bay seasoning
• 2 tablespoons softened unsalted butter
• 4 top-split (New England-style) hot dog buns
• 1 head butter or Bibb lettuce

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Instructions

Prepare the Crispy Shallots:

1. Set up for frying: Line a plate with paper towels to drain the fried shallots later.
2. Cook the shallots: Combine the sliced shallots and oil in a small saucepan. Place over medium heat and bring to a gentle boil. Lower the heat to medium-low, allowing the oil to simmer for 15-20 minutes. Stir occasionally (every 2-3 minutes) until the bubbling subsides and the shallots begin to turn light golden.
3. Finish frying: When the shallots start to brown, stir continuously for about 1 minute to ensure even color. Use a slotted spoon to transfer them to the paper towel-lined plate. Spread them out, sprinkle lightly with kosher salt, and set aside to cool.

Make the Lemony Chive Mayo:

4. In a small mixing bowl, whisk together the mayonnaise, lemon juice, minced chives, grated garlic, black pepper, and kosher salt until smooth. Cover and refrigerate until ready to assemble the rolls.

Season and Sear the Shrimp:

5. Prepare the shrimp: Pat the shrimp completely dry with paper towels. Place in a large mixing bowl and drizzle with olive oil. Sprinkle with Old Bay seasoning and toss to coat evenly.
6. Cook the shrimp: Heat a large nonstick skillet over high heat. Once the pan is hot, add the shrimp in a single layer (no additional oil needed). Cook for about 1 minute on one side, until the edges turn pink.
7. Flip and finish: Flip the shrimp using tongs and cook for another minute until opaque, pink, and curled. Remove from the skillet and set aside.

Toast the Buns:

8. Wipe out the skillet and return to medium heat. Spread softened butter on the outer edges of the hot dog buns. Place the buns in the skillet and toast for 2-3 minutes on each side until golden brown and crisp. Transfer to a serving plate.

Assemble the Shrimp Rolls:

9. Line each toasted bun with 2 leaves of butter lettuce. Divide the shrimp evenly among the buns. Drizzle the lemony chive mayo over the shrimp, then top generously with crispy shallots and a sprinkle of fresh chives.

Serve and Enjoy:

10. Serve the shrimp rolls warm for the best flavor and texture. Enjoy!