Coldwater Shrimp Salad Sandwich with Lemon Aioli

This simple and delicious sandwich showcases the coldwater shrimp. These shrimp are caught in the cold pristine waters of the North Atlantic. They are sweet and have a firm texture – and often come cooked and peeled making preparation a snap.

For 3-4 people

Coldwater Shrimp Salad

1lbs (455g) Frozen Coldwater Shrimp, thawed (available via Clearwater Seafood or Louisbourg Seafoods)
¼ Cup (60ml) chopped celery
¼ Cup (60ml) chopped yellow pepper
1 tbsp (15ml) chopped fresh dill
1 cup (250ml) Lemon aioli (or enough to reach desired consistency)
salt & pepper
zest of 1 lemon
1 tsp (5ml) Tabasco (optional)

Mix all the ingredients together and add enough lemon aioli to reach the desired consistency. Serve on a buttered bun, such as a ciabatta loaf, with pea shoots or seasonal greens.

Lemon Aioli

1 egg yolk
¾ Cup (175ml) oil (canola recommended)
Juice of 1 lemon
1 tsp (5ml) Dijon mustard
salt & pepper

In a heavy mixing bowl combine the egg yolk with the dijon. Whisk in the oil, adding only a little at a time until you reach the desired “mayonnaise” consistency. Add the lemon juice and season to taste.

Please note: If desired, the egg yolk and oil in the lemon aioli recipe can be substituted with a mayonnaise or a whipped dressing and similar results will be achieved.