1/2 # shrimp 1 cup mayonnaise 2 lemons, squeezed & zested 1 tsp tarragon 1 tsp parsley 1 Tbsp salt 1 Tbsp pepper 1/4 cup butter 4 split-top buns
Liberally season shrimp with salt and pepper. Grill until cooked through. Chill until completely cold. Mix mayonnaise, lemon juice, lemon zest, tarragon, parsley, 1 pinch salt and 1 pinch pepper. Chop cold shrimp into bite-size pieces. Mix with sauce. Butter buns on both sides and toast over medium heat in a non-stick pan until golden brown. Fill buns and enjoy!