1 1/4 Pound Medium Shrimp, peeled & deveined
1 Large Celery Stalk, peeled & finely chopped
3 Scallions, thinly sliced
1/4 Cup Mayonnaise
1 Tablespoon Fresh Dill, chopped
1 Tablespoon Fresh Lemon Juice
1 1/2 Teaspoon Prepared Horseradish
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Paprika
Freshly Ground Black Pepper
4 Martin's Long Potato Rolls
2 Tablespoons Butter
Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.
Recipe adapted from: www.bonappetit.com