Shrimp & PepperonciniĀ Salad

By HalfPint
September 28, 2012
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Shrimp & Pepperoncini Salad

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 cup coarse chopped celery
  • 1/2 cup chopped pepperoncini
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup mayonnaise
  • salt, pepper
  1. 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
  2. Serve as a salad or in a sturdy roll.

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