
INGREDIENTS:
- 1 pack of peeled Marina Del Rey Argentinian shrimps 2 tbs of mayonnaise
- 1 tbs of finely diced celery
- 1 tbs of sliced scallions 1 tbs of chopped dill
- 2 drops of Tabasco
- 1 lemon zest
- Salt to taste
- 3 brioche roll buns
- 2 tbs of soft butter
- 3 tsp of Mujol caviar
PREPARATION:
- In a large pot of boiling water add the salt and the shrimps.
- Cook for 3 minutes and transfer the cooked shrimps into a bowl of cold iced water
- Pat dry the shrimps and cut in 3-4 pieces each
- Add the cut shrimps to a bowl and mix in the mayonnaise, celery, scallions, dill ,Tabasco and lemon zest
- Butter the sides of the brioche rolls and toast both sides in a hot pan
- Garnish the rolls with the shrimp mixture and top off with the caviar