Garlic Dill Shrimp Salad

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 I tend to get nostalgic around holidays. Yesterday I was remembering when the late Mr. O-P and I were in New Jersey visiting his family one Fourth of July. In the evening, to get away from all of the activity, he and I slipped off to a seafood restaurant on the shore. It was close enough to New York City that we could see fireworks illuminating the Statue of Liberty while we dined. It, and the Fourth of July that we spent in Paris, were among my most memorable.

I was thinking about that seafood, longing for some lobster salad from Hinck's Turkey Farm that used to be on Broad Street in Red Bank, New Jersey. Lobster salad is not something one would expect to get from a turkey farm, but they had it, and it was delicious. I did not have lobster in my freezer, but I did have shrimp, so I decided to try a recipe from a new cookbook (Review coming) for Garlic Dill Shrimp Salad. I cooked my shrimp in the morning and did my chopping, then, at lunchtime, I just folded everything together, piled it onto a toasted bun and enjoyed. Fresh dill is must here, so if you don’t grow your own, be sure to grab a packet of Melissa‘s baby dill the next time you’re at your market. This is a winner of a summer sandwich. 

Garlic Dill Shrimp Salad
Adapted from The Happy Sandwich

5 T. Duke’s mayonnaise
2 celery ribs, finely chopped
¼ c. red onion, chopped
1 clove garlic, grated
¼ c. chopped fresh Melissa’s baby dill
1 T. apple cider vinegar
½ t. Dijon mustard
½ t. salt
½ t. freshly ground black pepper
Juice of half a lemon
1/8 t. red pepper flakes
1 lb. shrimp, peeled, deveined, and cooked
4 hot dog (or lobster roll) buns, toasted

In a large bowl, combine mayonnaise, celery, onion, garlic, dill, vinegar, mustard, salt, pepper, lemon juice, and red pepper flakes. Fold in shrimp. Chill for at least one hour, or until ready to serve. Fill each bun with shredded lettuce and topped with shrimp salad.