Southern Shrimp Rolls

• 1 lemon, halved
• 8 cups water
• 1 bay leaf
• 1 pound peeled and deveined raw medium shrimp
• 5 tablespoons mayonnaise
• 3 tablespoons finely diced celery (from 1 stalk)
• 2 tablespoons finely diced fennel (from 1 small bulb)
• 1 tablespoon finely diced shallot (from 1 small shallot)
• 1/2 teaspoon lemon zest plus 1 1/2 tsp. fresh juice (from 1 lemon)
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon hot sauce (such as Tabasco)
• 1/2 teaspoon celery seeds
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh chives, divided
• 1 head Bibb lettuce
• 4 hot dog buns or soft rolls, split

1. Squeeze lemon halves into a medium saucepan, and place in pan. Add water and bay leaf; bring to a boil over high. Add shrimp, and cook until pink and opaque, about 1 minute and 30 seconds. Drain in a colander, and rinse under cold water 2 to 3 minutes to stop cooking process. Coarsely chop shrimp.
2. Stir together shrimp, mayonnaise, celery, fennel, shallot, lemon zest, lemon juice, Worcestershire, hot sauce, celery seeds, salt, and 1/2 tablespoon of the chives in a large bowl.
3. Place 2 to 3 lettuce leaves in each bun; top with 1/2 cup shrimp mixture. Sprinkle evenly with remaining 1/2 tablespoon chives.

lemon, water, bay leaf, shrimp, mayonnaise, celery, fennel, shallot, lemon zest plus, worcestershire sauce, hot sauce, celery seeds, kosher salt, fresh chives, bibb lettuce, hot dog buns

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