Shrimp Salad With Butter Lettuce and Pumpernickel Bread

Known as Skagen salad in Swedish, this light shrimp salad makes a great open-faced sandwich.

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Shrimp Salad With Butter Lettuce and Pumpernickel Bread

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:20 minutes


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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