1 pound cooked, peeled and deveined jumbo shrimp, cold
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
1 tablespoon Dijon mustard
1 tablespoon dill pickle relish
1 teaspoon dill pickle juice
¼ lemon, juiced
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ cup thinly sliced scallions
4 to 6 brioche buns
Lemon wedges, for spritzing
Bibb lettuce leaves, Arugula, or Romaine
Instructions
Make sure the shrimp is peeled, deveined, then cooked. Put in refrigerator for an hour. Then pat it dry with a paper towel.
In a large bowl, whisk together the mayo, greek yogurt, dill, chives, mustard, relish, pickle juice, lemon juice, salt, pepper and scallions. Add in the shrimp and toss it thoroughly in the mixture. Taste the mixture and season it with more salt and pepper if you’d like!
Open the brioche buns and layer a slice of lettuce in each. Fill each with the shrimp salad – as much as you wish! Sprinkle with extra fresh dill if you wish and serve with a lemon wedge for spritzing. Serve with potato chips and pickles!
