Shrimp Sandwiches

Another dinner inspired by Ad Hoc at Home – this time Russ generously adapted the original recipe, so I feel comfortable sharing the resulting recipe with you. The original recipe was for Maine lobster rolls. As much as I’d love to make those, we opted for a more affordable shellfish: shrimp.

A few of the ingredients in the filling were changed, as was the bread. The result was an incredibly flavorful and refreshing sandwich. The tapatio added a hint of heat, the celery a satisfying crunch, and the fresh herbs lots of flavor. This cold sandwich is a great spring or summer dinner – simple and satisfying without weighing you down.

Shrimp Sandwiches

Generously adapted from Ad Hoc at Home

Makes around 4 sandwiches

• 1 1/2 lbs. shrimp, peeled and de-veined
• 1/2 C light mayonnaise
• 3 celery stalks, halved and chopped
• 1 large shallot, diced
• 1 T fresh tarragon, minced
• 2 T fresh parsley, minced
• 2 T green onion, thinly sliced
• Juice of 1/2 lime
• Tapatio to taste (we used 5 dashes)
• Salt and pepper to taste
• 1 sourdough baguette

Preheat oven to broil.

Bring a large pot of salted water to boil. Add shrimp and cook until firm and no longer opaque. Drain shrimp in colander and run cold water over them to stop the cooking process. Let dry in colander.

Combine all other ingredients, except baguette, in large bowl. Add the shrimp after they have dried and mix well to coat everything.

Slice baguette into 4 pieces and half lengthwise. Spread butter on top of each piece and toast under broiler for a few minutes, until lightly browned and butter is melted. Spread shrimp mixture on bottom half of bread and create sandwiches.