Summer Shrimp Rolls

For the Court-Bouillon Liquid: Add 8 cups water, 1/2 cup dry white wine, 2 sprigs parsley, 2 dried bay leaves, the juice of 1 lemon, 4 crushed garlic cloves, 1 teaspoon whole peppercorns, and 2 teaspoons kosher salt into a large pot. Bring to a simmer on low heat for 15 minutes. Add the shrimp and cook for 2-3 minutes, until pink and opaque. While the shrimp is cooking, prepare an ice bath with water and ice in a large bowl. Once the shrimp is cooked, remove it from the pot and immediately add to the ice bath to stop the cooking process. Let the shrimp fully cool, then drain. Chop each piece of shrimp into 3 bite-sized pieces.

For the Slaw: In a separate bowl, add 1/2 cup mayo, 1 tablespoon Dijon mustard, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 1/2 cups finely shredded green cabbage, 2 finely chopped celery stalks, 2 tablespoons chopped pickled Fresno chili peppers, 1 diced shallot, 2 tablespoons chopped dill, and 2 tablespoons chopped chives. Whisk until fully combined and smooth. Mix in the cooled, chopped shrimp and fully coat all sides with the slaw mixture. Add the shrimp slaw to 6-8 toasted brioche buns and top with more fresh chives for garnish. Serve immediately with potato chips and enjoy!