Ingredients
1/3
cup mayonnaise or salad dressing
1
tablespoon lemon juice
1
tablespoon finely chopped fresh parsley
1
tablespoon finely chopped fresh basil leaves
3/4
lb cooked shrimp, cut into 1/2-inch pieces
1
stalk celery, finely chopped (about 1/2 cup)
1/4
cup finely chopped sweet onion
1/2
teaspoon seafood seasoning
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
2
tablespoons butter, softened
4
bratwurst or hoagie buns
Preparation
In medium bowl, stir together mayonnaise, lemon juice, parsley and basil with whisk. Add shrimp, celery, onion, seafood seasoning, salt and pepper; gently toss until coated. Cover; refrigerate about 30 minutes or until chilled.
Heat large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in skillet; heat 2 minutes or until buns are golden brown. Turn buns over; toast other side.
Divide shrimp salad evenly among toasted buns; serve immediately.
