Step 1

In a large saute pan, heat olive oil over medium high heat and add garlic and cook for one minute then add all of the shell-on shrimp.

Step 2

Saute for approximately 3 minutes, turning as you go, until they just start to turn pink.

Step 3

Add lemon zest, lemon juice, salt and pepper and cook just until cooked through, about 1-2 minutes more. Break one open if not sure. Do not overcook.

Step 4

Move the shrimp to a plate or your cutting board, leaving the pan contents behind. They did their job and will no longer be needed.

Step 5

Peel off all shells including the tail shell and cut each piece into four pieces then place the cut up warm shrimp into a medium bowl.

Step 6

In a small bowl, whisk mayonnaise with the vinegar until smooth then stir in the remaining dressing ingredients.

Step 7

Pour the dressing over the shrimp and toss to coat.

Step 8

Cover and refrigerate for about two hours to chill and meld flavors.

Step 9

When ready to serve, slice buns and toast in melted butter on a grill pan and serve with red leaf lettuce and sliced garden tomatoes with chips on the side.