With Lent upon us, I thought of all the people out there like me who can't stand a tuna fish salad sandwich but want to pack something seafoody for lunch. Then I immediately remembered a refreshing shrimp salad sandwich I had while beaching it up on vacation.
That shrimp salad sandwich was delectable, so I took to the Internet to try to find a recipe that emulated the dish.
There are all kinds of fancy recipes out there (Paula Deen's had eggs, for example), but in this case, I think simple is better.
So here's a recipe I found on Cooks.com.
Here's what you need:
3 tbsp. seasoned soft cream cheese, garlic
1 1/2 tbsp. butter
1 tsp. lemon juice
1/8 to 1/4 tsp. dried dill weed (I'd go more toward the 1/4 tsp.)
2 tbsp. onion, chopped
1 lb. small, cooked, peeled shrimp
1 c. shredded lettuce
Here's what you do:
First cream together the first four ingredients. Second, fold in the onion and shrimp. Then? Top french bread (or a bagel, which I prefer) with lettuce, tomato slices and shrimp mixture. Finally: Enjoy!