Mini Shrimp Rolls

_ Ingredients

1 tbsp. fresh lemon juice

3 tbsp. mayonnaise

Kosher salt

Pinch cayenne pepper

1 lb. cooked shrimp, roughly chopped

2 tbsp. unsalted butter, melted

Lettuce and crushed dill potato chips, for serving

1 tbsp. chopped fresh tarragon

24 soft mini potato rolls (party-size)

_ Directions

In large bowl, whisk together mayonnaise, lemon juice, cayenne and

1/2 teaspoon salt. Stir in tarragon, then toss with shrimp.

Heat large nonstick skillet on medium. Separate rolls into rows (for

easier handling while browning) and brush exposed sides with butter.

Cook, buttered side down, until golden brown, 2 to 3 minutes per

buttered side. Transfer to cutting board.

Cut 1/2-inch-deep slit across top of each row of rolls. Separate rolls

and gently pry open with fingers. Line each roll with lettuce, then

divide shrimp mixture among rolls and top with crushed potato chips

if desired.