Tender sweet shrimp, crunchy cool cucumber, and garden fresh dill give this sandwich the flavor of summer.
Course
Main Course
Cuisine
American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4
Ingredients
1poundsalad shrimprinsed and dried
1cucumberpeeled, seeded, and diced
3scallions finely sliced
3tablespoonsred pepperfinely diced
3tablespoonsdillchopped
2tablespoonsmayonnaise
salt and pepper to taste
1baguette or french loaf
iceberg lettucefinely shredded
1tablespoongreen goddess dressing
Method
Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
Add cucumber, onion, red pepper and dill. Toss to mix.
Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
Thinly slice or shred the lettuce and toss with the green goddess dressing.
Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
Place some of the lettuce in the roll followed by the shrimp salad and serve.