Author Notes
This sandwich is perfect for a light mid-week lunch. I like to use focaccia bread because it has a lot of flavor. If you can't find focaccia bread than just use your favorite kind. I like to use shrimp for this recipe but you can also use crab, lobster or even a light white fish like halibut. If you're not a fan of fish, chicken works well. —Chef Laura at Home
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Ingredients
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1 pound
shrimp, raw
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1 tablespoon
thyme
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1 tablespoon
herbs de provence
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1
scallion, chopped
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2 tablespoons
italian parsley, chopped
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1 tablespoon
lemon, juiced
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1
lemon, zested
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4 tablespoons
mayonnaise
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4
focaccia rolls
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1 bunch
arugula, washed
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drizzle of extra virgin olive oil
Directions
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Peel, rinse and dry off the shrimp. Toss in a mixture of thyme and herbs de provence. Drizzle a little extra virgin olive oil in a saute pan and cook shrimp for about 2 minutes on each side. The shrimp is done when it starts to curl and turns pink. Set the shrimp aside to cool. Combine mayonnaise, lemon juice, zest, parsley and scallions. Once the shrimp is cool, toss with the dressing. Top the focaccia bread with the shrimp salad and arugula.
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{Tip}
Make the shrimp salad ahead of time and store in the refrigerator. Serve on warm focaccia bread the next day.
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