Shrimp Sandwiches with Tarragon-Caper Mayonnaise

• 1/3 cup mayonnaise
• 2 tablespoons drained capers, finely chopped
• 1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon celery seeds
• 1/4 teaspoon (or more) hot pepper sauce
• 1/2 cup finely chopped celery heart with leaves
• 2 tablespoons (1/4 stick) butter, room temperature
• 12 small (3-inch round) soft sandwich rolls or 6 hot dog buns
• 1 pound cooked peeled deveined large shrimp, each cut horizontally in half
• Tomato slices (optional)
• Avocado slices (optional)
• Thinly sliced butter lettuce (optional)

1. Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl.
2. Mix in celery.
3. Season with salt and pepper and more hot sauce, if desired.
4. DO AHEAD Mayonnaise can be made 6 hours ahead.
5. Cover; chill.
6. Lightly butter cut sides of rolls.
7. Heat griddle or large nonstick skillet over medium heat.
8. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes.
9. Spread mayonnaise over bottom of each bun.
10. Top with shrimp, tomato, avocado, and lettuce, if desired.
11. Cover with top buns.
12. Transfer to plates.

mayonnaise, capers, grated sweet onion, tarragon, celery seeds, pepper sauce, butter, sandwich rolls, shrimp, tomato, avocado, butter

Taken from www.epicurious.com/recipes/food/views/shrimp-sandwiches-with-tarragon-caper-mayonnaise-239068 (may not work)