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Shrimp Salad Sandwich
Herbed Garlic and Parmesan Croutons
6 Turano Brioche Rolls
2 lb. frozen small cooked shrimp
1 whole lemon, plus 2 tbsp. lemon juice
1 cup avocado mayo
4 tbsp. fresh dill, chopped
1 tsp. mustard
1 tsp. black pepper
1 cup celery, thinly chopped
½ cup red onion, chopped
1 tbsp. sea salt
Bring a large pot of water to a boil. Add one lemon, sliced in quarters, and salt. Add in the shrimp and cook for one minute. Using a slotted spoon, remove shrimp from the pot and transfer to an ice bucket.
In a medium bowl, add the mayo and lemon juice. Whisk to thin out the mayo. Add fresh dill, black pepper, and dijon mustard. Whisk to combine, then set aside. Finely chop the onion and celery. In a large bowl, mix the shrimp, mayo, celery, and onion. Fold to combine.
When ready to serve, slice the Turano Brioche Rolls half way through and add a few generous scoops of the shrimp salad. Serve and enjoy!
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