Shrimp Salad Sandwiches

There is something about shrimp salad that says summer to me. Maybe it is because I associate it with the beach. Although we are still in April, yesterday's 80 degree weather (a far cry from the mid-50s we are expecting today) was the only excuse I needed to whip up an easy and delicious dinner: shrimp salad sandwiches.

Shrimp salad is one of those meals that is both ridiculously easy to make and delicious. It's also perfect for customizing-- want more texture, add more celery (or add in a little red onion). Want less dressing, cut back on the mayo. Next time I might through in some fresh dill for a little bit of extra flavor (although it was pretty good as it was). Seriously, the hardest part is peeling the shrimp.

Shrimp Salad Sandwiches

Ingredients:
1 pound shell-on shrimp
1/3 cup diced celery
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
Juice from half a lemon
1 tablespoon (or to taste) Old Bay seasoning OR as much of your favorite hot sauce as you'd like
Salt and pepper to taste
Sub rolls
lettuce

1. Bring a large pot of water to a boil. Add shrimp and cook for 5 minutes. Drain and set shrimp aside to cool.
2. Meanwhile, whisk mayo, mustard, vinegar, and lemon juice. Add Old Bay and/or hot sauce until you've got the right amount of kick. Add salt and pepper to taste.
3. When shrimp are cool enough to handle, peel and add to dressing. Add celery and toss until combined. Check one last time for seasonings.
4. Toast sub rolls. Line with lettuce (it helps to keep the dressing from dripping through) and fill with shrimp salad. Serve with veggie chips or your favorite side and enjoy a taste of summer.