Shrimp Rolls with Herb-Infused Butter

Cook the Shrimp
2 In a large skillet over medium heat, melt the butter.
3 Add the grated garlic, lemon zest, lemon juice, and a generous pinch of salt and pepper.
4 Toss in a few sprigs of tarragon and let them infuse the butter for 1 to 2 minutes.
5 Add the shrimp and cook, stirring occasionally, until just pink and opaque, about 3 to 4 minutes depending on size.
6 Remove from heat, discard the tarragon sprigs, and let the shrimp cool slightly.
7 Once cooled, chop into 1-inch pieces.
Make the Shrimp Salad
9 In a large bowl, combine the chopped shrimp, mayonnaise, triple crunch mustard, dill, chives, lemon zest, lemon juice, celery, and red onion.
10 Season generously with salt and pepper.
11 Mix well, cover, and chill in the refrigerator for at least 15 to 30 minutes to let the flavors meld.
Toast the Buns
13 In a nonstick skillet over medium heat, melt the butter.
14 Toast the trimmed sides of the brioche buns (or cut sides of King’s Hawaiian rolls) until golden brown, about 1 to 2 minutes per side.
15 Remove and set aside.
Assemble the Rolls
17 Spoon the chilled shrimp mixture into the toasted buns.
18 Garnish with extra chopped chives, a crack of black pepper or flaky salt.
19 Serve with lemon wedges on the side.
20 Serve and enjoy!