Recipes:
## **Open-Face Shrimp Salad Sandwich**
*Serves 6*
### **Ingredients**
* 8 ounces cooked small shrimp, peeled
* 1 stalk celery
* ¼ cup fresh parsley
* 1 tablespoon fresh dill **or** 1 teaspoon dried dill
* 1 boiled egg
* ¼ cup mayonnaise
* 1 tablespoon lemon juice
* ¼ teaspoon salt
* ⅛ teaspoon cayenne
* 1 teaspoon Worcestershire sauce
* 3 English muffins, halved
* 6 small dill sprigs
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### **Make Ahead**
You can prepare through **step 2 up to 24 hours ahead**.
Refrigerate until ready to use.
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### **Directions**
1. **Chop ingredients.**
Chop shrimp. Mince celery, parsley, and fresh dill.
Chop boiled egg.
2. **Mix salad.**
Combine mayonnaise, lemon juice, salt, cayenne, and Worcestershire sauce in a medium bowl.
Add shrimp, celery, parsley, dill, and egg.
Stir well to combine.
3. **Assemble.**
Spoon shrimp salad over English muffin halves.
4. **Garnish.**
Garnish each sandwich with dill sprigs.
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### **Variation**
For a picnic sandwich, spread the mixture on **flour tortillas**.
Roll tightly and secure with wooden picks.
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### Make It Quicker
Frozen small shrimp make the quickest and freshest-tasting shrimp salad.
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