Recipe Details

  1. In a medium bowl combine shrimp, celery, red onion, Frank's Seasoning, mayonnaise and lemon juice until all ingredients are evenly distributed. Cover and refrigerate for at least 1 hour.
  2. Spread each side of hot doge buns with softened butter. Grill in a pan or on a flat top until golden brown.
  3. Fill the base of the roll with shredded lettuce and top with shrimp salad. Serve with lemon wedge, if desired.