Active Time
15 Mins
Total Time
15 Mins
Serves 4

Chef Whitney Otawka from Cumberland Island, Georgia, brings, a New England favorite down South. Take note from Otawka's local leanings and seek out the freshest shrimp available, and serve on lightly toasted buns alongside kettle-cooked chips.

How to Make It

Step 1

Squeeze lemon halves into a medium saucepan, and place in pan. Add water and bay leaf; bring to a boil over high. Add shrimp, and cook until pink and opaque, about 1 minute and 30 seconds. Drain in a colander, and rinse under cold water 2 to 3 minutes to stop cooking process. Coarsely chop shrimp.

Step 2

Stir together shrimp, mayonnaise, celery, fennel, shallot, lemon zest, lemon juice, Worcestershire, hot sauce, celery seeds, salt, and 1/2 tablespoon of the chives in a large bowl.

Step 3

Place 2 to 3 lettuce leaves in each bun; top with 1/2 cup shrimp mixture. Sprinkle evenly with remaining 1/2 tablespoon chives.