2 pounds small to medium-sized raw shrimp, peeled and deveined
¼ cup mayonnaise (preferably homemade)
1 TB fresh squeezed lemon juice, plus more to taste
3 TB finely chopped chives
3 TB finely chopped tarragon
2 TB finely chopped dill
Freshly ground black pepper
¼ teaspoon fine sea salt, plus more to taste
1 teaspoon old bay seasoning
¼ cup finely chopped red bell pepper, divided
4-6 hot dog buns
2 TB unsalted butter at room temperature, plus more for brushing on the rolls
In a medium-sized bowl, stir together the mayonnaise, lemon juice, fresh herbs, pepper, salt, old bay and bell pepper. Taste and adjust seasoning as needed; set aside.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add in the shrimp, season with a pinch of fine sea salt and stir to coat the shrimp. Sauté until bright pink and cooked through, 2-3 minutes. Using a slotted spoon, scoop out the shrimp, shaking off excess butter, and place in the bowl of creamy herb dressing. Gently toss to combine.
Lightly brush the inside of each hot dog bun or roll with a little butter and toast under the broiler for about 2 minutes or until light golden brown. Spoon creamy shrimp on each roll and garnish with remaining red bell pepper.