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:

1. In a large pot of boiling water add the salt and the shrimps.
2. Cook for 3 minutes and transfer the cooked shrimps into a bowl of cold iced water
3. Pat dry the shrimps and cut in 3-4 pieces each
4. Add the cut shrimps to a bowl and mix in the mayonnaise, celery, scallions, dill ,Tabasco and lemon zest
5. Butter the sides of the brioche rolls and toast both sides in a hot pan
6. Garnish the rolls with the shrimp mixture and top off with the caviar