Southern Shrimp Rolls

• 6 split-top "gourmet" hot dog buns
• 3 pounds Royal Red shrimp, peeled and deveined (6 pounds if they've still got their heads)
• 1/4 cup butter, at room temperature
• 1/4 cup butter, melted
• 1/2 cup diced celery
• 1/4 cup good mayonnaise (Duke's or Hellmann's if you're not in the South)
• salt, to taste
• pepper, to taste
• 3 tablespoons basil, chiffonnade

1. Set a large pot full of water to boil. Preheat broiler. Split buns from the top, slathering both sides with the half a stick of softened butter. Arrange buns on a baking sheet, split side up.
2. When water is boiling, drop in shrimp and stir until they've curled and turned red, about 2 minutes. Taste one to be sure. Doesn't it taste just like lobster?!
3. Drain, run shrimp under cold water to stop the cooking, and put shrimp into a bowl. Toss shrimp with the half of a stick of melted butter. Put in the fridge to cool for about 15 minutes.
4. When cool, add celery and mayonnaise and mix. Salt and pepper to taste. Put in the refrigerator to cool until the buns are ready.
5. Put the buns 5-6 inches under the broiler and watch carefully. Broil for about 1 minute until buns are browned and toasted.
6. Fill buns with equal amounts of the shrimp mixture and sprinkle basil over before serving.

hot dog buns, red shrimp, butter, butter, celery, mayonnaise, salt, pepper, basil

Taken from food52.com/recipes/60883-southern-shrimp-rolls (may not work)