Known as Skagen salad in Swedish, this light shrimp salad makes a great open-faced sandwich.
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- 1 1/4 pounds shrimp, shell on
- 1 lemon, quartered
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons lemon juice
- 1/4 cup chopped dill
- 1 tablespoon chopped chives
- Salt and pepper
- 4 butter lettuce leaves
- 4 slices pumpernickel bread
Bring five quarts of water to a boil. Add shrimp and lemon quarters. Boil until just cooked through, about 3 minutes. Drain, cool, devein and peel shrimp. Cut shrimp into 1/2 inch pieces.
In a large bowl, whisk together mayo, mustard, and lemon juice. Whisk in chives and dill. Add shrimp and gently toss to coat. Add salt and pepper to taste.
To Serve: Top each of four plates with a piece of piece of pumpernickel and a leaf of butter lettuce. Divide shrimp equally among butter lettuce leaves.