Recipe Compliments of:
Fiesta Seafood Cookbook, A Taste of Pensacola
1/4 cup mayonnaise
1 tablespoon plus 1 teaspoon drained capers, finely chopped
1 tablespoon grated sweet onion
2 teaspoons chopped fresh tarragon
1/8 teaspoon celery seeds
1/4 teaspoon hot red pepper sauce
1/3 cup finely chopped celery hearts
salt and pepper to taste
2 tablespoon butter, softened
8 small soft sandwich rolls, split or 6 hot dog buns split horizontally
11 ounces large shrimp, cooked, peeled and deveined
sliced tomatoes
sliced avocados
thin sliced butter lettuce leaves
Mix the mayonnaise, capers, onion, tarragon, celery seeds and hot sauce in a bowl. Stir in the celery leaves and season to taste with salt, pepper and additional hot sauce.
Lightly butter the cut sides of the rolls. Heat a griddle or large nonstick skillet over medium heat. Arrange the rolls cut side down on the griddle and cook for 1 to 2 minutes or until golden brown.
Spread the mayonnaise mixture over the bottom of each roll. Cut each shrimp horizontally into halves.
Layer the roll bottoms with shrimp, tomatoes, avocados, lettuce and roll tops to form sandwiches.
Makes 6 to 8 sandwiches.
Angela Miller, Distinctive Kitchen Culinary Arts Center, 2008