Shrimp Salad Rolls

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8  boston lettuce leaves 
• 1 tablespoon butter 
• 2 teaspoons parsley fresh chopped
• 1.5 teaspoons tarragon fresh chopped
• 6 ounce hot dog buns 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.3 cup canola mayonnaise 
• 1 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler to high.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat.
3. Add shrimp to pan; saut 4 minutes or until done.
4. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp.
5. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
6. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted.
7. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.