Still a favorite after 7 years! Friends and family can’t get enough of it.

4 top-split hot dog buns
2 tablespoons butter, melted
Salt to taste
Pepper to taste
Fresh parsley, chopped (optional for garnish)
Directions
1. In a large pot of boiling, salted water, cook the shrimp until they are just pink and opaque, about 2-3 minutes. Drain and let cool.
2. Once cooled, chop the shrimp into bite-sized pieces and place them in a large bowl.
3. Add the Old Bay seasoning, lemon juice, mayonnaise, Dijon mustard, and chopped celery to the bowl of shrimp. Stir until everything is well combined. Season with salt and pepper to taste.
4. Lightly brush the hot dog buns with melted butter on the inside.
5. Heat a skillet or grill pan over medium heat. Toast the buns, buttered side down, until they are golden brown and crisp, about 2-3 minutes.
6. Fill each bun with the shrimp mixture and sprinkle with chopped parsley if desired.
7. Serve immediately and enjoy!
Variations & Tips
For those who prefer a bit of spice, you can add a dash of hot sauce or a pinch of cayenne pepper to the shrimp mixture. If you have picky eaters, you can replace the celery with chopped cucumber for a milder crunch. For a lighter version, use Greek yogurt in place of mayonnaise. And if you don’t have hot dog buns, any good quality rolls or even lettuce wraps can work perfectly as substitutes.