SHRIMP SALAD SANDWICH (Hudson’s)
1 lb. cooked shrimp, roughly chopped
1 c. finely diced celery
2 green onions, thinly sliced
1/2 c. mayonnaise plus more for spreading (can use reduced fat)
1/4 c. honey mustard
1 t. freshly squeezed lemon juice
1 t. salt
1/2 t. ground pepper
8 slices of Cheddar cheese bread (can use Asiago bread)
butter for spreading
4 leaves green leaf lettuce
To make the Hudson's Shrimp Salad:
In a large bowl, combine the shrimp, celery, green onions, mayonnaise, mustard, lemon juice, salt and pepper. Use the shrimp salad now or cover it and refrigerate for up to 2 days.
To make the Hudson's Shrimp Salad Sandwich:
Toast the bread. Spread half the slices with butter and top with lettuce. Top with 1/4 of the shrimp salad. Lightly spread remaining bread with mayonnaise and top.
(makes 4 sandwiches)
Hudson's Shrimp Salad Sandwich recipe is published in our August, 2011 Menu Minder, Issue #334.