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Prep time
10 minutes
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Serves
3-4
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
Ingredients
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1 pound
cooked shelled shrimp, like small salad shrimp
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2/3 cup
coarse chopped celery
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1/2 cup
chopped pepperoncini
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1/4 cup
finely chopped fresh dill
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1/4 cup
mayonnaise
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salt, pepper
Directions
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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
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Serve as a salad or in a sturdy roll.
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