1 pound shrimp, cooked (any mini shrimp will do)

1/2 cup rémoulade sauce

1 1/2 cups shredded iceberg lettuce

1/4 cup butter, slightly warm and browned

Rémoulade Sauce:

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

1 tbsp finely diced capers

1 tbsp finely diced gherkins

Zest of 1 lemon and juice of half a lemon

1 tbsp chopped fresh dill

1/2 tsp kosher salt

1/4 tsp freshly cracked black pepper


Make the brown butter. In a small saucepot, add ¼ cup butter and place on medium heat. Once the butter has fully melted and begins to foam, stir continuously with a wooden spoon until it smells nutty and is light brown in colour. Remove from the heat and set aside.

Make the rémoulade sauce. In a medium bowl, add all the ingredients and mix until fully combined.

Make the shrimp rolls. In a medium bowl, add the shrimp and the rémoulade sauce and gently stir until everything is combined. Set aside.

Carefully slice the King’s Hawaiian Rolls in half and place the bottoms on a serving plate. Add a bit of the shrimp mixture on each bottom, then spoon some brown butter on top of the shrimp. Add a bit of iceberg lettuce to each one, put the tops on and serve.

Ingredients used in this recipe