MINI SHRIMP ROLLS
Steps:
- Boil water in large saucepan. Reduce heat to ML; season w/ salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 min. Drain; transf shrimp to a m bowl of ice water to cool. Drain; wipe out bowl. Whisk mayo, celery, chives., oil, lemon juice, and horseradish in a M bowl to blend; season to taste w S&P. Chop shrimp into small pieces (about 1/3"); add to bowl w/ mayo mix. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day in advance. Cover & chill. Preheat oven to 375. Using a sm serrated knife, make a 1/2:-deep cut across the top of ea dinner roll and gently pry open roll w your fingers to create a mini New Eng. style hot dog bun. Lightly brush inside of rolls w butter; place on a rimmed baking sheet. Toast until light golden, about 8 min. Cool slightly. Divide shrimp min. among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
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