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     Title: Lemon & Dill Shrimp Sandwiches
Categories: Seafood, Citrus, Herbs, Breads
     Yield: 4 servings

     4    Hoagie buns; split
     1 tb Butter
     1 lb Uncooked U-50 shrimp;
          - peeled, deveined
   1/2 c  Mayonnaise
     2 tb Lemon juice
     4 ts Fresh dill; snipped -OR-
 1 1/4 ts Dill weed
   1/2 ts Salt
   1/4 ts Pepper
          Lettuce leaves (optional)
          Sliced tomato (optional)

 Hollow out bun bottoms, leaving a 1/2" shell (save
 removed bread for another use). In a large skillet, heat
 butter over medium heat. Add shrimp; cook and stir 3-4
 minutes or until shrimp turn pink.

 In a small bowl, mix mayonnaise, lemon juice, dill, salt
 and pepper until blended. Add shrimp; toss to coat.
 Spoon shrimp mixture into bun bottoms. If desired, top
 with lettuce and tomato. Replace bun tops.

 Recipe by Monica Kolva, Millville, New Jersey

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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