The combination of shrimp and tarragon is delightful, making these fresh, light seafood salad sandwiches a satisfying warm-weather sandwich. The mixture of Greek yogurt and mayonnaise keeps a tangy flavor but prevents things from getting too heavy. —Meg Salvia
uncooked shrimp (medium size, peeled and cleaned)
slices pumpernickel (or rye) bread
In This Recipe
Heat olive oil in a skillet; add shrimp, and cook 4 minutes. Turn the shrimp and cook another 2 minutes. Allow to cool 5-10 minutes.
In a medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, tarragon, shallot, and celery. Add the cooked shrimp and stir to combine. Season with salt and pepper, then chill for at least 1 hour. Serve on a bed of arugula sandwiched between slices of pumpernickel or rye bread.