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1
Bring a large pot of salted water to the boil. Gently slip in the cleaned shrimp and cook until pink and firm, 2 to 3 minutes. Do not overcook or shrimp will be tough. Drain and rinse under cold running water until cool to the touch.
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2
Using a small paring knife, slice the shrimp in half lengthways, as shown.
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3
Place halved shrimp, diced celery and two tablespoons of chive mayonnaise in a mixing bowl and toss to coat. Add more mayonnaise if a creamier consistency is desired. Check seasoning. Cover and refrigerate, for up to 2 days, until ready to use.
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4
In a small saute pan over low heat, melt the butter. Place the hot dog buns cut-side down in the butter. When the butter is soaked up and the buns are brown, remove buns from pan and transfer to plate. Spoon chilled shrimp mixture evenly between buns and garnish with chopped chives.
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5
Alternatively, omit the butter step and spoon the shrimp mixture straight into the cold buns. Garnish with chopped chives.
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6
Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well.
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7
Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken.
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8
Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended.
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9
If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil.
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10
Check seasoning. Stir in minced chives. Chill, surface covered with plastic wrap, until ready to use. Keeps, covered and refrigerated, for 2 days.
