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Shrimp Po' Boys with Quick Herb Mayo

Source of Recipe


From "Sara Foster's Casual Cooking"



List of Ingredients



• 1 pound steamed large shrimp, peeled and deveined
  
• ½ cup Quick Herb Mayo (recipe follows)
  
• Juice of 1 lemon
  
• 3 Tbsp chopped fresh dill
  
• Sea salt and freshly ground black pepper
  
• 1 baguette (about 20 inches long)
  
• 4 medium dill pickles, thinly sliced into rounds
  
• 3 cups loosely packed mixed baby greens
  






Instructions



1. Place the shrimp in a medium bowl. Add ¼ cup of the Quick Herb Mayo, lemon juice, and dill. Season to taste with salt and pepper, and toss to mix thoroughly.
   
   
2. Slice the baguette in half through the middle, leaving one side intact so the bread is hinged. Open the baguette and place it cut-side up under the broiler for about 1 minute, until lightly toasted.
   
   
3. To assemble the sandwich:
   Spread the remaining ¼ cup mayo on the insides of the baguette. Lay the pickles on the bottom of the baguette and lay the shrimp on top of the pickles. Top the sandwich with baby greens, close and slice it into 4 equal-size pieces.
   
   Serves 2 to 4
   
   ............
   
   QUICK HERB MAYO
   
   • 1 cup mayonnaise
   • 2 Tbsp fresh flat-leaf parsley
   • 2 Tbsp fresh dill
   • 1 Tbsp lemon juice
   • 4 fresh basil leaves
   • Sea salt and freshly ground black pepper
   
   Put the mayonnaise, parsley, dill, lemon juice, basil, and salt and pepper to taste in a blender and pulse until the mayonnaise is smooth and green. Serve, or refrigerate in an airtight container until ready to use, or up to 1 week.
   
   Makes 1 cup.