Mini shrimp rolls on Hawaiian rolls

Chop the raw shrimp into smaller bites.

Heat butter with a little neutral oil in a hot pan until melted and pretty hot.

Add the shrimp and cook about 2 minutes max, seasoning with a tiny pinch of salt and pepper, then Old Bay. Take them off as soon as done; do not overcook.

Transfer to a bowl and let cool.

Add mayo, half a teaspoon of Dijon, about a quarter teaspoon of smoked paprika, a little lemon juice, diced celery, diced seeded jalapeno, parsley and fresh chopped dill. Mix.

Taste and adjust with more salt, fresh ground pepper and Old Bay.

Brush a little butter on the pan and set the Hawaiian rolls cut side down until they take a little color; turn to the other side, then pull them off.

Variation: the shrimp mixture can be made the day before or two days before; if made ahead, add a little more mayo and a squeeze of lemon juice to brighten it.

Cut a small split in the top of each roll and fill with the shrimp mixture.