1 1/2 pounds cooked shrimp, peeled and deveined
1/2 cup chopped celery
2 tablespoons green onions, thinly sliced
4 tablespoons mayonnaise
4 teaspoons E&V Lemon Dill Mustard
Salt and pepper to taste
4 hot dog buns
2 tablespoons butter
1 lemon

Preparation & Cooking Instructions:
Toss shrimp, celery, onions, mayonnaise, E&V Lemon Dill Mustard, salt and pepper in a bowl. Split hot dog buns length wise, in a large skillet melt one tablespoon of butter and toast two hot dogs buns split side down until browned and crisp around edges. Repeat process with two more buns. Fill toasted buns with shrimp mixture and squeeze fresh lemon on top. Serve immediately.
Serves 4

Tressa's Tip: Serve with potato salad and watermelon wedges, and E&V
California Meyer Lemon Mandarin Cocktail Mixer

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