Shrimp Salad Sandwich
Canned cooked shrimp will save preparation time and money over fresh or frozen in this Shrimp Salad Sandwich. Rinse shrimp and sprinkle with a teaspoon of lemon juice to eliminate the canned flavor.
8 oz cooked small shrimp, peeled
1 stalk celery
1/4 cup fresh parsley
1 Tbsp fresh dill or 1 teaspoon dried dill
1 boiled egg
1/4 cup mayonnaise
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp cayenne
1 tsp Worcestershire sauce
3 English muffins, halved
6 small dill sprigs
Chop shrimp. Mince celery, parsley and fresh dill. Chop boiled egg.
Combine mayonnaise, lemon juice, salt, cayenne and Worcestershire sauce in a medium bowl. Add shrimp, celery, parsley, dill and egg. Stir well to combine.
Spoon shrimp salad over English muffin halves.
Garnish each sandwich with dill sprigs.
Shrimp Salad Sandwich tip: Frozen small shrimp make the quickest and freshest tasting shrimp salad.