1. Peel the shrimp.

2. In a bowl, add the truffle mayonnaise to the shrimp, as well as the
chopped chives. Add lemon juice, salt and pepper

3. Then add chopped chives, lemon juice and pepper. Set aside
costs.

4. Cut the 2 heels of the brioche and then cut it into 4 pieces (wide
like 3 or 4 fingers). Then make a fault inside without supper the sides.

5. For each piece of brioche, heat about 12g of butter in a
pan (at 6), and place one of the pieces of brioche by “walking” it and
lifting it so that it absorbs a lot of butter. When one side is colored with
homogeneously, turn over and add 12g of butter to do the same on the other side
side.

6. Repeat the operation for each piece of brioche.

7. Gently fill the buns with the shrimp mixture.

8. Add a little chopped chives and a sprig of
drizzle with olive oil. Serve.