I love that there is no cooking required with this recipe, (especially if you buy pre-cooked shrimp), which is so tempting when the temperatures outside are climbing into the 100’s! This is a great way to use the heirloom tomatoes and fresh lettuce that are in season. Use a colorful variety of tomatoes to prettify your platter. Lining everything up and allowing guests to build their own sandwiches is really an easy way to entertain and it keeps things interesting. If you’re really pressed for time, you can skip the shrimp and use a selection of good cold cuts, salami, etc to cut your prep time in half!

Ingredients for Sandwiches:
6 soft fresh bread rolls
1 small head of green lettuce
2 medium tomatoes, thickly sliced
2 avocados, pitted, peeled and sliced (optional)
8-10 fresh basil leaves for garnish (optional)
For the Shrimp Filling:
1 lb large shrimp, cooked, shelled and coarsely chopped
1/4 cup real mayo
2 Tbsp sour cream
2 tsp Dijon mustard (Grey Poupon)
1 tsp lemon juice
1 Tbsp fresh dill, finely chopped
2 Tbsp fresh green onion, finely chopped
1 small cucumber, diced

How to make the Shrimp Salad Portion:
1. Chop and pat dry your cooked shrimp.

2. In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.

3. Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil.

5. Add the toasted bread to your serving platter and you’re ready to feed a crowd.

Note: I found the idea to serve sandwiches this way in an old Martha Stewart Living June 2011 magazine. The shrimp salad was modified from a KraftFoods recipe featured Summer 2011. I was flipping through old magazines at choir last week and put two and two together  Enjoy!