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(For shrimp, shrimp salad sandwiches)

February 10, 2010

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2 pounds large unpeeled shrimp

3 tablespoons capers

5 cornichon or gherkin pickles

Few sprigs fresh parsley

1 tablespoon Dijon mustard

1/4 red onion

1 1/2 cups mayonnaise

1/2 lemon

Salt and black pepper

Coarse sea salt

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

4 slices challah or other egg bread