2 Tbsp. Old Bay seasoning or salt
1 lb. medium shrimp, peeled and deveined
2 extra large egg yolks
1 Tbsp. Dijon mustard
1 clove crushed garlic
¼ cup fresh basil
2 Tbsp. lemon juice
1 tsp. horseradish
1 ½ cups olive oil
½ cup chopped celery
4 hot dog buns or sub rolls, toasted and brushed with melted butter
sliced tomato and lettuce for topping
• In a large pot, bring 8 cups water and the Old Bay seasoning or salt to a boil. Remove from heat and add shrimp. Cover and let sit 3 minutes. Prepare an ice bath. Drain the shrimp and submerge in the ice bath to cool.
• In the bowl of a food processor, combine egg yolks, mustard, garlic, basil, lemon juice and horseradish. Pulse to combine. With the processor running, drizzle in the olive oil until a thick aioli forms.
• Roughly chop the shrimp and toss with the celery and aioli. Pile on the hot dog buns or sub rolls and top with sliced tomato and lettuce.