Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
We've reimagined the classic crab Louis as a satisfying sandwich, swapping in sweet, tiny bay shrimp and piling the salad onto thick slices of toasted bread.

How to Make It

Step 1
1

In a large bowl, combine shrimp, diced vegetables, relish, mustard, mayonnaise, and herbs. Add salt and pepper to taste. Chill at least 15 minutes to let the flavors mingle. Stir in tomatoes.

Step 2
2

Arrange 1 lettuce leaf on 1 slice of bread and top with some shrimp mixture. Top with another slice of bread. Repeat to make 4 sandwiches.

Step 3
3

Make ahead: Shrimp filling, up to 3 hours, chilled.

Ingredients

 1 1/2 cups cooked bay shrimp (also called salad shrimp)
 1/3 cup small dice (1/4 in.) of cucumber
 1/3 cup small dice (1/4 in.) of red onion
 1/3 cup small dice (1/4 in.) of red pepper
 1/3 cup small dice (1/4 in.) of celery
 1/4 cup dill relish
 1 tablespoon coarse-ground mustard
 1/3 cup mayonnaise
 2 tablespoons tarragon, chopped
 2 tablespoons flat-leaf parsley, chopped
  Kosher salt and pepper
 1/2 cup red cherry tomatoes, halved
 4 leaves butter lettuce
 8 wide brioche or challah slices, toasted

Directions

Step 1
1

In a large bowl, combine shrimp, diced vegetables, relish, mustard, mayonnaise, and herbs. Add salt and pepper to taste. Chill at least 15 minutes to let the flavors mingle. Stir in tomatoes.

Step 2
2

Arrange 1 lettuce leaf on 1 slice of bread and top with some shrimp mixture. Top with another slice of bread. Repeat to make 4 sandwiches.

Step 3
3

Make ahead: Shrimp filling, up to 3 hours, chilled.

Shrimp “Louis” Sandwiches