This is a poor-man's lobster roll. Not that we're poor, and not that shrimp is really all that cheap, but it's a heckofa lot cheaper than lobster and much easier to prepare too. So maybe it's more of a lazy-man's lobster roll than anything. Poor and lazy aside, what makes this shrimp roll spectacular is the brown butter mayo, which truly is a revelation. Part mayonnaise, part hollandaise, if hollandaise were cold and made with toasted brown butter instead of just melted. It's tangy and buttery and speckled with fresh herbs like chives, parsley, and dill. I figured, since lobster/shrimp rolls are usually tossed with mayo and drizzled with butter, that making a mayo with some butter mixed in would serve double duty. I first tried making the mayo with all brown butter, replacing it 1:1 for the oil in a typical mayo recipe. The result, while decadently buttery, was almost too much so. It was missing the zip that mayo brings to the party. The second try was more of a hybrid, incorporating

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