from our chefs / main course / recipes
Shrimp Salad Sandwich
Fancy Pants Grilled Cheese
4 Turano French Rolls, toasted 2 cups cooked, peeled & deveined shrimp (smaller size, like 31-35 work well) ½ cup mayo ¼ cup green onions, chopped ½ cup cucumber, diced ¼ cup celery, chopped 1 tsp. lemon juice 1/2 tsp. salt Dash of hot sauce
In a mixing bowl, combine shrimp, mayo, green onion, cucumber, celery, lemon juice, salt and hot sauce. Fold ingredients together. Refrigerate for 1 hour to allow flavors to mingle. Split shrimp salad evenly between brioche rolls and serve with a lemon wedge on the side.
Send this to a friend