Shrimp & Pepperoncini Salad

By HalfPint • September 28, 2012 • 0 Comments

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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

Serves 3-4

1 pound cooked shelled shrimp, like small salad shrimp
2/3 cups coarse chopped celery
1/2 cup pepperoncini, chopped
1/4 cup fresh dill, chopped finely
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.