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Author Notes: 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
Makes 2 sandwiches
- 1 tablespoon olive oil
- 1/ pounds uncooked shrimp (medium size, peeled and cleaned)
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1.5 tablespoons tarragon, chopped
- 1 tablespoon shallot, chopped
- 1/3 cup celery, chopped
- 4 slices pumpernickel (or rye) bread
- 1/2 cup arugula leaves
- 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.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Sandwich Recipe