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.
1 lemon, halved
8 cups water
1 bay leaf
1 pound peeled and deveined raw medium shrimp
5 tablespoons mayonnaise
3 tablespoons finely diced celery (from 1 stalk)
2 tablespoons finely diced fennel (from 1 small bulb)
1 tablespoon finely diced shallot (from 1 small shallot)
1/2 teaspoon lemon zest plus 1 1/2 tsp. fresh juice (from 1 lemon)
1 teaspoon Worcestershire sauce
3/4 teaspoon hot sauce (such as Tabasco)
1/2 teaspoon celery seeds
1/4 teaspoon kosher salt
1 tablespoon minced fresh chives, divided
1 head Bibb lettuce
4 hot dog buns or soft rolls, split
How to Make It
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.
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.
Place 2 to 3 lettuce leaves in each bun; top with 1/2 cup shrimp mixture. Sprinkle evenly with remaining 1/2 tablespoon chives.