Ingredients

• 1 lb Brookshire Brothers shrimp, peeled, deveined, tails removed
• ¾ cup mayonnaise
• 2 Tbsp chives, thinly sliced, plus more for garnish
• 2 Tbsp tarragon, finely chopped
• 2 Tbsp dill, finely chopped
• ½ lemon, juiced (about 1 Tbsp)
• 1 Tbsp tarragon vinegar (or white wine vinegar)
• 1 Tbsp + ½ tsp kosher salt, divided
• ¼ tsp freshly ground black pepper
• 4 split top buns
• 3 Tbsp unsalted butter, melted

For serving:

• Kettle chips

Directions

1. Bring a medium saucepan filled with water to a rapid boil. Add 1 Tbsp salt, then add shrimp. Turn the heat off immediately and allow shrimp to slowly poach for 2-3 minutes until fully pink.
2. Meanwhile, fill a large bowl halfway with ice, then cover with cold water. Immediately transfer cooked shrimp to ice bath and allow to cool while you make the sauce.
3. In a medium mixing bowl combine mayonnaise, chives, tarragon, dill, lemon juice, tarragon vinegar, remaining ½ tsp salt, and black pepper. Whisk to combine.
4. Drain shrimp and chop into small pieces. Add to mayonnaise, then toss to thoroughly coat. Set aside.
5. Heat buns: you can place them in a toaster oven, in a traditional oven preheated to 350 F, or on a stove top on a griddle coated with nonstick cook spray. When hot, brush the inside of each bun with melted butter.
6. Fill each bun with ¼ of the shrimp salad mixture. Garnish with additional chopped chives, then serve immediately.