Yield: 2 servings
- 1 teaspoon kosher salt
- 3/4 pound small or medium shrimp, peeled and deveined
- 1-2 stalks celery, chopped (about 1/2 cup)
- 1-2 scallions, chopped (about 1/3 cup)
- 1-1/2 teaspoons Old Bay* seasoning, divided
- 1 tablespoon lemon juice, divided
- 1/3 cup mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 2 sandwich rolls, hoagie rolls or large hamburger buns, split and toasted
- 3/4 cup shredded iceberg or romaine lettuce
2. Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice. Toss to coat and place in the refrigerator for 20 minutes or so to cool completely.
3. Whisk the mayonnaise, remaining Old Bay, remaining lemon juice and the Worcestershire sauce together in a medium sized bowl.
4. When the shrimp are cool, add them along with the celery and scallions to the dressing and toss gently to coat. Adjust seasoning.
5. Serve on toasted rolls or buns with shredded lettuce. To make assembly and eating less messy, I usually scoop out part of the inside of the rolls before toasting.
*Old Bay seasoning is a combination of celery salt, black and red pepper and other spices; similar mixtures include Chesapeake Bay seasoning. If you don't have one of the mixtures on hand, use 1 teaspoon celery salt, 1/8 teaspoon cayenne, 1/8 teaspoon fresh ground black pepper, 1/8 teaspoon paprika and 1/8 teaspoon granulated onion or onion powder. (Don't be fooled for recipes online that claim to be copycats of Old Bay; they almost always start out with a huge amount of ground bay leaf, which is not what the "bay" in Old Bay is about.)