Shrimp Salad Roll

• 1 tablespoon unsalted butter

• 1 pound fresh, peeled, deveined and detailed shrimp

• 1/4 cup mayonnaise

• 1 teaspoon grated lemon rind

• 1 tablespoon fresh lemon juice

• 2 teaspoon fresh chopped parsley

• 1/2 tablespoon fresh minced tarragon

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Boston lettuce leaves

• Hot dog buns
  

Preheat broiler to high.

Melt butter in skillet over medium high. Add shrimp sauté 2 minutes per side. Place on a plate and chill in fridge 15 minutes.

While this is chilling prepare salad dressing. Whisk mayo with lemon rind, juice, parsley, tarragon, salt and pepper.

Coarsely chop shrimp and add to salad dressing you prepared.

Toast buns cut sides up one minute under broiler.

Place leaves on buns and top with 1/2 cup shrimp mixture.