Ingredients
1/4 cup mayonnaise
1 tablespoon smoked paprika
2 teaspoons sherry vinegar
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 1/2 pounds rock shrimp, or other small shrimp, peeled, deveined, and patted dry
12 butter lettuce leaves
6 hot dog buns
Sliced red onion, for serving
Preparation
In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.
