Shrimp Salad Rolls with Tarragon & Chives

Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp salad will keep for up to 2 days, covered, in the refrigerator.

• Kosher salt
• 2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel
• 3/4 cup finely chopped celery with leaves
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced fresh chives
• 1 Tbs. finely chopped fresh tarragon
• 1 Tbs. fresh lemon juice; more to taste
• Freshly ground black pepper
• 6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.