Shrimp Salad Rolls

• 1 tablespoon butter
• 20 large shrimp, peeled and deveined (about 1 pound)
• 1/4 cup canola mayonnaise
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 (1 1/2-ounce) hot dog buns
• 8 Boston lettuce leaves

1. Preheat broiler to high.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; saute 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.
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butter, shrimp, canola mayonnaise, lemon rind, lemon juice, parsley, tarragon, freshly ground black pepper, kosher salt, hot dog buns

Taken from www.myrecipes.com/recipe/shrimp-salad-rolls (may not work)