Dill Shrimp Salad Sandwich with Cucumber

This Dill Shrimp Salad Sandwich with Cucumber is delicious with a glass of pinot gris. It feels like a sandwich that so represents summer.

This would probably taste just as good if you used crab instead – it reminds me a lot of sandwiches you could enjoy at a rental house on the beach. I can almost hear the waves and smell the ocean and feel the sun and heat radiating back from the sand now from my shaded deck now.

I tend to see these type of sandwiches more on South of the US. I do hear that shrimp sandwiches like these are also popular in Scandinavia, though I think they simply steam the shrimp and may omit the Mayo. The Scandinavians are with me though on feeling this same perfect pairing of shrimp with cucumber.

Ingredients:

• 4 hoagie buns (I used Franz Bakery Stadium Rolls. They are doughy delicious and sometimes you can find a Spicy Chipotle flavor one with peppers, though the ones you see here are the Franz Bakery Outdoor Rolls!)
  
• 1 tablespoon butter
• 1 pound uncooked shrimp, peeled and deveined
  
• 1/2 cup – 3/4 cup mayonnaise (adjust based on your preference of how much sauce you want with your shrimp)
• 2 tablespoons fresh lemon juice (perhaps more in case your guests want to squeeze a wedge worth more upon serving the sandwiches)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4-6 teaspoons fresh dill (I like adding dill at the end when serving so the sandwich looks nice too)
• 1 cup chopped cucumber
• Butter Lettuce

Directions:

1. In a large skillet, heat butter over medium heat. Add shrimp once the butter is hot and stir for a few minutes until shrimp turn pink. Remove from heat and then let cool so you can remove the tails. My trick for removing shrimp tails so you don’t lose that little bit of shrimp meat encased inside the tail shell portion is to press a bit til you hear a snap before pulling the tail off.
2. In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper with the shrimp and the chopped cucumber and toss until everything is coated with the sauce.
   
3. In the hoagie buns, first place a couple pieces of butter lettuce (I admit I also spread the leftover butter from cooking the shrimp on the buns before placing the butter lettuce). Then, spoon the shrimp and cucumber mixture into your buns
   

Make sure you provide a lot of napkins! And maybe, a pinot gris!

Have you had shrimp salad sandwiches before? What’s your favorite type of eats on a beach getaway or trip to the coast?