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Serves 4 Ingredients:
  •   1/3 cup olive oil mayonnaise
  •   2 tablespoons drained capers, chopped
  •   1 ½ tablespoons minced sweet onion
  •   ¼ cup finely chopped celery
  •   1 tablespoon fresh tarragon
  •   ¼ teaspoon cayenne pepper
  •   Salt and pepper to taste
  •   1 pound large, cooked and deveined shrimp
  •   8 slices Country Hearth Split Wheat Bread
  •   Tomato slices
  •   Lettuce leaves
 
Directions: Combine first 6 ingredients. Chill for 4 hours or overnight. Cut shrimp in half horizontally and gently fold into mayonnaise mixture. Divide mixture into fourths, spread on 4 slices of bread. Top with tomato, lettuce and remaining bread.        
shrimp salad sandwich