Shrimp Roll (Lobster Roll without Lobster)

Add 3000g of water to a deep stock pot. Stir in 120g of salt, 90g of sugar, and the juice and halves of 1 lemon. Bring the mixture to a simmer.

Once the water is at a ripping simmer, kill the heat. Gently add 600g of peeled and deveined red Argentinian shrimp (21-25 count) to the pot. Set a 3-minute timer and stir to ensure even distribution. The water temperature should cool to around 90°C (190-200°F) for gentle poaching.

After 3 minutes, lift the shrimp out of the water using a spider or slotted spoon. They should be curled into a 'C' shape and mostly opaque. If still translucent, cook for another 30 seconds. Transfer the cooked shrimp to a sheet pan lined with paper towels and place in the fridge to cool quickly for 20 minutes to stop the cooking process.

Once chilled, chop the shrimp into peanut M&M-sized pieces (about 1/2 inch). Avoid chopping too small to maintain texture.

Transfer the chopped shrimp to a medium bowl. Use a paper towel to agitate and absorb any remaining surface moisture from the shrimp.

Add 120g of mayonnaise, 3g of salt, 15g of minced chives, the zest of 1 lemon, and 15g of lemon juice to the shrimp. Gently stir until all ingredients are evenly combined.

Taste the shrimp salad and adjust salt and lemon levels as needed. The goal is a fresh, vibrant, and cohesive texture.

Heat 1 tbsp of oil in a pan over medium heat. Split open 4 brioche hot dog buns (top-split if possible) and place them cut-side down in the pan. Toast gently for about 90 seconds, or until golden brown from tip to tip.

Spread a thin layer of mayonnaise on the inside of each toasted bun to act as a 'glue'.

Stack about 3 ounces (85g) of the finished shrimp salad into each bun. Garnish with a couple of cracks of fresh black pepper and a sprinkle of the remaining minced chives. Gently squeeze the bun together to make it cohesive.