From craving to table
Instructions
- 1
In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, dill, parsley, and capers. Mix until well blended.
- 2
Add the cooked shrimp to the bowl and gently toss to coat. Season with salt and freshly ground black pepper to taste.
- 3
Slice the baguette in half lengthwise, then cut crosswise into 4 equal sandwich portions.
- 4
Layer each baguette bottom with butter lettuce, tomato slices, and cucumber slices.
- 5
Spoon the creamy shrimp mixture generously over the vegetables.
- 6
Close the sandwiches with the top halves of the baguette. Serve immediately, or wrap and chill for a picnic-style meal.