1poundcooked, peeled and deveined jumbo shrimp,cold
1/3cupmayonnaise
3tablespoonsplain greek yogurt
2tablespoonschopped fresh dill
2tablespoonschopped chives
1tablespoonDijon mustard
1tablespoondill pickle relish
1teaspoondill pickle juice
¼lemon,juiced
¼teaspoonsalt
¼teaspoonfreshly cracked black pepper
¼cupthinly sliced scallions
4 to 6brioche buns
Lemon wedges,for spritzing
Bibb lettuce leaves,for serving
Potato chips,to serve on the side
Pickles,to serve on the side
Instructions
Make sure the shrimp is cooked but cold, then pat it dry with a paper towel.
In a large bowl, whisk together the mayo, greek yogurt, dill, chives, mustard, relish, pickle juice, lemon juice, salt, pepper and scallions. Add in the shrimp and toss it thoroughly in the mixture. Taste the mixture and season it with more salt and pepper if you’d like!
Open the brioche buns and layer a slice of bibb lettuce in each. Fill each with the shrimp salad – as much as you wish! Sprinkle with extra fresh dill if you wish and serve with a lemon wedge for spritzing. Serve with potato chips and pickles!
Course: Main Course
Cuisine: American
Author: How Sweet Eats
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page. I appreciate you so much!