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Shrimp salad sandwiches

(Food Styling By Sheryl Julian And Lisa Falso; Essdras M Suarez/Globe Staff)
February 10, 2010

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Serves 2

Leftover cooked shrimp
Leftover remoulade sauce
4 slices challah or other egg bread

1. Peel the shrimp and chop them coarsely. In a bowl, combine the shrimp and remoulade sauce. Stir well. Taste for seasoning and add more salt and cayenne pepper, if you like.

2. Toast the bread. Divide the shrimp mixture between 2 of the slices. Top with the other 2 slices and cut the sandwiches in half.

Sheryl Julian