Lemon & Dill Shrimp Sandwiches
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
Ingredients
- 4 hoagie buns, split
- 1 tablespoon butter
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Lettuce leaves and sliced tomato
