Last Updated on December 1, 2021

Start to finish: 40 minutes
Servings: 4

4 ounces seedless cucumber, cut into ¼-inch dice (a scant cup)
1 tablespoon kosher salt, plus extra for seasoning
1 pound peeled and deveined large shrimp (about 24- 26)
½ cup mayonnaise
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons minced fresh chives, dill or tarragon, plus extra for garnish
ground black pepper
3 tablespoons unsalted butter
4 New England –style hot dog buns (see intro)

In a large saucepan bring 3 quarts of water to a boil over high heat.

In a colander toss the cucumber with a little salt and let drain for 10 minutes. Pat it dry and set aside.

When the water comes to a boil, add 1 tablespoon salt and the shrimp. Cook for 2 to 4 minutes or until the shrimp are just cooked through. Start timing from the moment you put the shrimp in the pan, even though the water will immediately cease boiling because the shrimp has cooled it down. Keep the heat on high but do not let the water get any hotter than a bare simmer. As soon as the shrimp has changed color, remove a shrimp from the pan and cut it crosswise; if the meat is translucent in the center, let the shrimp cook a little longer. If it is just cooked through, transfer the shrimp immediately with a slotted spoon or spider to a bowl of ice and water and let them cool for 10 minutes. Drain, pat dry and cut crosswise into ½-inch pieces.

In a medium bowl combine the mayonnaise, lemon zest, lemon juice, 2 tablespoons chives and salt and pepper to taste. Add the cucumbers and the shrimp and combine well.

In a medium skillet melt the butter over medium high heat. When the foam has subsided, reduce the heat to medium. Add the hot dog buns, placing them on one of their sides. Immediately turn the buns over to the other side (to make sure the butter gets evenly distributed) and cook until they are golden on the side that is down, about 1 minute. Turn them over and cook them on the other side, until it is golden about 1 minute. Transfer the buns to each of 4 plates and let them cool for a few minutes before stuffing each one with one fourth of the shrimp salad. Sprinkle each portion with some of the chives.