Creamy, celery-flecked shrimp salad has been served at luncheons throughout the South for years, and while we're fans of the traditional version, we are pretty into this fresh new take as well. The addition of chopped basil, fresh lemon juice, fresh orange zest, fresh orange juice, and Old Bay make the mayonnaise dressing sing. And a little crispy, chopped bacon adds a nice bit of crunch, plus a hint of smokiness. You could serve this shrimp salad as-is over a bed of lettuce, but it's even more delicious spooned onto toasted slider buns and topped with thinly sliced tomatoes and a few basil leaves. The presentation is as good as the taste. The shrimp salad can be made up to one day ahead. Make sure to let it come to room temperature before serving. Can't eat shrimp? Substitute cooked lobster or scallops instead. Can't find slider buns? You can cut three hot dog buns (potato rolls are best) in half cross-wise to make six slider-sized buns. This recipe is perfect for the summer season when the seafood is fresh and it is on everyone's mind. Pull out this recipe for your next brunch. You may even want to save a few for a snack later in the day.

Sheri Castle


Credit: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

Recipe Summary test

20 mins
20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack 8 to 10 inches from heat. Stir together mayonnaise, chopped basil, lemon juice, orange zest, orange juice, and Old Bay in a medium bowl. Fold in shrimp, bacon, salt, and pepper.

  • Split slider buns, and spread butter evenly on cut sides of buns. Place halves, butter side up, on a baking sheet; broil until light golden brown, about 3 minutes. Spoon about 1/4 cup shrimp mixture on each bottom half; top each with 3 basil leaves and 1 or 2 tomato slices. Cover with top slider bun halves, and serve immediately.