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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.
