Kindred Shrimp Roll

• 1 small shallot, finely chopped
• 1 tablespoon Champagne vinegar or white wine vinegar
• 2 tablespoons grapeseed or vegetable oil
• 1½ pounds medium shrimp, peeled, deveined

Kosher salt, freshly ground pepper

• ½ cup mayonnaise
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons finely chopped fresh tarragon
• 4 split top buns (see Milk Bread recipe)
• 4 tablespoons unsalted butter, room temperature

1. Combine shallot and vinegar in a small bowl; let sit 10 minutes.
2. Heat oil in a large skillet over medium-high. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until bright pink and just cooked through, about 3 minutes. Transfer to a large bowl and let cool.
3. Coarsely chop shrimp and return to bowl. Add mayonnaise, lemon zest, lemon juice, parsley, tarragon, and drained pickled shallot and toss to coat; season with salt and pepper.
4. Spread cut sides of buns evenly with butter. Toast in a large skillet over medium heat until golden brown on both sides, about 2 minutes per side. Divide shrimp mixture among buns.
5. Do Ahead: Shrimp can be cooked 1 day ahead; cover and chill. Shrimp mixture can be made 4 hours ahead; cover and chill.