Mini Shrimp Rolls

• Kosher salt
• 1 pound medium shrimp, shelled, deveined
• 1/4 cup plus 1 tablespoons mayonnaise
• 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grapeseed oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons prepared horseradish
• Freshly ground black pepper
• 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup celery leaves or crushed potato chips

1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
2. Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD:
3. Preheat oven to 375u0b0F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
4. Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

kosher salt, shrimp, mayonnaise, celery stalk, fresh chives, grapeseed oil, lemon juice, horseradish, freshly ground black pepper, dinner rolls, unsalted butter, celery

Taken from www.epicurious.com/recipes/food/views/mini-shrimp-rolls-51117280 (may not work)