Ingredients
1 tsp kosher salt
12 oz shrimp, small or medium, raw, peeled and deveined
1½ tsp old bay seasoning, divided
2 tsp lemon juice, freshly squeezed
⅓ cup mayonnaise
¼ tsp worcestershire sauce
2 celery ribs, coarsely chopped
⅓ cup scallions, coarsely chopped
2 sandwich rolls, hoagie rolls, or large hamburger buns, split and toasted
¾ cup iceberg lettuce, or romaine lettuce, shredded
Preparation
Add the kosher salt to 4 cups or so of water in a medium pot.
Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes; they should be pink and barely translucent.
Drain, rinse briefly under cool water, and pat dry.
Place the shrimp in a small bowl and add ½ teaspoon of the Old Bay and 1 teaspoon of the lemon juice.
Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
Serve on toasted rolls or buns with shredded lettuce. Enjoy!
