Shrimp Salad Sliders

• 1 pound cooked large shrimp, coarsely chopped
• 1 celery rib, finely chopped
• 1/2 cup mayonnaise
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons snipped chives
• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon chopped basil
• Kosher salt and freshly ground pepper
• Ten 3-inch round white dinner rolls or sourdough rolls
• 4 tablespoons unsalted butter, softened

1. Preheat the oven to 325.
2. In a medium bowl, mix the shrimp with the celery, mayonnaise, lemon juice, chives, parsley and basil; season the shrimp salad with salt and pepper.
3. Using a paring knife, cut a 2-inch round from the top of each roll.
4. Discard the filling from the rolls, set the rolls on a baking sheet and warm in the oven, about 5 minutes.
5. Butter the inside of the rolls and fill with the shrimp salad.
6. Top with the lids and serve.

shrimp, celery, mayonnaise, lemon juice, chives, flatleaf parsley, basil, kosher salt, rolls, unsalted butter

Taken from www.foodandwine.com/recipes/shrimp-salad-sliders (may not work)