Argentinian Red Shrimp "Lobster" Roll

Steps

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1. 1
   Combine the water, salt, sugar, and the halved, juiced lemon in a large pot and bring to a boil.
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2. 2
   Once boiling, turn off the heat and gently add the shrimp. Let them poach about 3 minutes until curled into a C-shape with just a hint of translucency in the center, then remove with a spider to a paper-towel-lined tray.
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3. 3
   Refrigerate the shrimp for about 20 minutes to cool them quickly and stop the cooking process.
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4. 4
   Cut the chilled shrimp into roughly half-inch bite-sized pieces and pat them dry with paper towel to remove surface moisture.
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5. 5
   Fold the mayonnaise, salt, chives, lemon zest, and lemon juice into the shrimp, mixing gently. Taste and adjust the salt and lemon to your liking.
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6. 6
   Heat a little oil in a nonstick pan and toast the split brioche buns cut-side down for about 90 seconds until golden brown.
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7. 7
   Spread a thin layer of mayo inside each toasted bun, fill with the shrimp salad, and top with black pepper and extra chives before serving.
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