Ingredients

• 4 Bakery hot dog buns
• 2 ribs celery, finely chopped
• ⅓ cup green onions, thinly sliced
• ¼ cup Italian parsley, finely chopped
• 2 lemons, for juice
• 2 teaspoons + ⅓ cup extra-virgin olive oil
• 3 tablespoons + 2 teaspoons herb garlic butter, divided
• 1 lb peeled/deveined shrimp
• ½ teaspoon kosher salt, divided
• ¼ teaspoon pepper
• ⅛ teaspoon truffle oil (optional)

Prep

• Cut hot dog buns in half lengthwise, leaving ½-inch uncut.
• Reserve yellow leaves from center of celery (½ cup); chop celery (¼ cup). Chop green onions and parsley.
• Squeeze lemons for juice (3 tablespoons).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2–3 minutes and until shrimp are opaque. Transfer shrimp and pan juices to medium bowl; chill 4–5 minutes (or may be served at room temperature).
2. Reduce heat to medium. Spread 2 teaspoons butter inside each bun; toast buns in same pan, butter side down, 1–2 minutes or until golden. Remove from pan and set aside.
3. Whisk lemon juice, ⅓ cup olive oil, truffle oil, ¼ teaspoon salt, and pepper until dressing is formed. Stir into shrimp: celery, celery leaves, green onions, parsley, and remaining ¼ teaspoon salt. Add dressing and toss to coat. Fill buns with seafood mixture and serve.

Ingredients

• 2 medium avocados
• 1 large tomato
• ⅓ cup black olives
• 2 green onions
• 1 lemon, for juice
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons extra-virgin olive oil

Steps

1. Halve avocados and scoop out flesh; cut avocados and tomato into bite-size pieces. Chop olives and green onions coarsely.
2. Juice lemon into salad bowl (2 tablespoons). Add salt and pepper to lemon juice; whisk in oil.
3. Add avocados, tomatoes, olives, and onions; toss to coat. Serve.