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Author Notes: This is a sandwich that was offered at a sandwich shop called The Sentinel, in San Francisco. The pepperoncini gives it a tang and lightens the mayo flavor. The dill is not overpowering and the celery adds a nice crunch and supporting flavor. Comes together in a snap. Serve as is or in a sandwich. Croissant, Dutch crunch, or any sturdy bread will work for the sandwich. —HalfPint
- 1 pound cooked shelled shrimp, like small salad shrimp
- 2/3 cup coarse chopped celery
- 1/2 cup chopped pepperoncini
- 1/4 cup finely chopped fresh dill
- 1/4 cup mayonnaise
- salt, pepper
- Mix all ingredients together. Add 1/4 tsp black pepper. Taste and add more salt, and/or black pepper, if need. Chill at least 1 hour
- Serve as a salad or in a sturdy roll.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Fresh Herbs
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