Presented by Chef Joe Kindred, Kindred Restaurant
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!