Shrimp Salad Sandwiches

Yield: 2 servings

Friday July 11, 2008

VINAIGRETTE

• ¼ cup apple cider vinegar
• ½ tablespoon Dijon mustard
• ½ teaspoon coarse salt
• pinch sugar (optional)
• pinch freshly ground black pepper
• ¼ cup EVOO

SALAD

• 1 tablespoon EVOO
• 2 cloves garlic minced
• 30-40 (70-90 count per pound) small shrimp, cooked, peeled and de-veined
• baby arugula or other soft lettuce torn into medium sized pieces
• 1 14" long baguette

VINAIGRETTE

1.  Whisk vinegar, Dijon, salt, sugar and pepper in a small bowl until combined.

      Slowly whisk in EVOO and set aside.

SALAD

1.  Heat oil; add garlic and cook over medium low heat for 1 minute. Add shrimp and cook for 2 minutes until heated thoroughly and set aside.

ASSEMBLY

1.  Slice bread lengthwise through center but not all the way through. Remove some of the soft bread and set aside for another use.

2.  Add the lettuce to the shrimp mix and add one half of the vinaigrette. Stir to combine.

     Spoon the shrimp salad into the bread and close.

3.  Slice bread into 2 or 4 pieces and serve with the remaining vinaigrette.