Bay Shrimp Salad (or Sandwich)

Pairs Well With

Serves 4


1 pound cooked Oregon bay shrimp

1 shallot, minced

2 tablespoons chopped fresh Italian parsley

2 tablespoons snipped fresh chives

1 tablespoon chopped fresh cilantro, optional

½ cup homemade or Best Foods mayonnaise

— Juice of 1 lemon, plus more to taste

— Kosher salt — Black pepper in a mill

2-3 Little Gem lettuces, trimmed, or 1 butter lettuce, trimmed

4 lemon wedges


Set the shrimp in a large strainer and drain off any excess liquid.

Transfer the shrimp to a medium bowl. Add the shallot, parsley, chives and cilantro, if using. Toss together gently. Add the mayonnaise, pour the lemon juice on top and sprinkle several pinches of salt into the lemon juice so that it dissolves. Add several turns of black pepper, toss gently but thoroughly, taste and correct for salt and acid. Set aside briefly.

Separate the lettuce leaves, divide them among individual soup plates or wide bowls, and season with salt. Toss the lettuce and salt together. Divide the shrimp among the servings, garnish with a lemon wedge and enjoy right away.

The shrimp will keep in the refrigerator (in a covered container) for 3 to 4 days.

Variation: To make sandwiches instead of salads, set 3 or 4 rolls of choice on your work surface, cut them open and pile salad on the bottom half.

Top with a few lettuce leaves, a bit of salt and a squeeze of lemon juice. Add the top half of the bread and enjoy right away.