Creamy Lemon Herb Shrimp Salad

0 If cooking raw shrimp, bring a large pot of salted water to a gentle boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking. Drain well, pat dry, and chop into bite-sized pieces.
1 In a large bowl, whisk together the mayonnaise (or mayonnaise and Greek yogurt), Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, and pepper.
2 Fold in the chopped shrimp, celery, red onion, dill, and chives until everything is evenly coated.
3 Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
4 Butter the brioche buns and toast them in a skillet until golden brown.
5 Add butter lettuce to each bun and generously pile on the chilled shrimp salad.
6 Garnish with extra dill, cracked black pepper, and an extra sprinkle of Old Bay if desired.
Recipe Notes
7 The shrimp salad tastes even better after a few hours in the refrigerator.
8 Old Bay is the key ingredient that gives this recipe its classic seafood flavor.
9 Toasted brioche buns make this feel like a restaurant-quality meal.
10 Delicious served over lettuce or with buttery crackers.