Cut hot dog burns in half lengthwise, leaving 1/2-inch uncut.

Reserve yellow leaves from center of celery (1/2 cup); chop celery (1/4 cup). Chop green onions and parsley.

Squeeze lemons for juice (3 tablespoons).

Preheat large sauté pan on medium-high 2-3 minutes. Please 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2-3 minutes or until shrimp are opaque. Transfer shrimp and juices to medium bowl; chill 4-5 minutes (or may be served at room temperature). Reduce heat to medium.

Spread 2 teaspoons herb butter inside each bun. Toast burns in same pan, butter side down, 1/2 minutes or until golden; set aside.

Whisk together: lemon juice, 1/3 cup olive oil, truffle oil, 1/4 teaspoon salt, and pepper.

Stir into shrimp: celery, celery leaves, parsley, and remaining 1/4 teaspoon salt.
Add dressing and toss to coat. Fill burns with seafood mixture and serve.

Chunky avocado salad

Cut avocados and tomato into bite-size pieces; chop olives and green onions.

Squeeze lemon for juice (2 tablestoons) into sala bowl.

Add salt and pepper to lemon juice; whisk in oil

Add remaining ingredients; gently toss to coat. Serve.