Shrimp and Avocado Rolls

Preparation

1. Step 1

   Place shrimp in a medium pot and cover with 2 inches of water and a generous handful of salt. Cut one lemon in half, squeeze the juice from both halves into the pot and throw the peels in as well. Bring to a simmer over medium-high heat and cook until shrimp are just cooked through, about 8 minutes. Pour into a colander, rinse with cold water, then drain well. 

2. Step 2

   Meanwhile, finely grate the zest of the second lemon into a medium bowl. Cut the lemon in half and squeeze in the juice from one half. Cut remaining lemon half into wedges. Whisk in mayonnaise, Sriracha, salt and pepper to taste.

3. Step 3

   Cut each shrimp into 2 or 3 pieces and add to the bowl. Cut avocado into similarly sized pieces and gently stir together until evenly coated in the dressing. (The shrimp salad can be used right away, or refrigerated for up to 1 day.)

4. Step 4

   Melt 1 tablespoon butter in a medium skillet over medium heat. When foaming subsides, add the buns and toast the two outer sides until golden, adding remaining butter halfway through, about 2 minutes per side. 

5. Step 5

   Transfer the buns to plates and lay a lettuce leaf across the bottoms, then divide the shrimp salad among the buns. Sprinkle with chives and crack more black pepper over each roll. Serve with lemon wedges and, if desired, potato chips.