Shrimp Salad Sandwich with Floral Mayo

Shrimp Salad Sandwich with Floral Mayo

Shrimp Salad Sandwich with Honeysuckle Mayonnaise
serves 4

A zesty floral mayo takes this sandwich to a new level. 

What you need:
1/2 pound cooked shrimp, peeled, roughly chopped and chilled slightly
Zest and juice of one lemon
2 tablespoons finely diced red onion
2 tablespoons chopped fresh parsley, plus more for garnish
2 heaping tablespoons honeysuckle mayonnaise or more depending on how wet you like your salad, (recipe to follow)
salt and freshly ground black pepper
1/4 cup fresh arugula
8 slices toasted bread

What to do:
1. Make Shrimp Salad: In a medium mixing bowl, stir together the shrimp, zest, juice, onion, parsley and mayonnaise. Salt and pepper to taste. Serve on toasted bread with arugula. Cheer wine optional. 

Honeysuckle Mayonnaise
1 large egg yolk
1 teaspoon white vinegar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup vegetable oil, divided
1/4 cup honeysuckle blossoms, roughly chopped

What to do: 
1. Make Dressing: In a medium mixing bowl, add egg yolk, vinegar, lemon juice, dry mustard, cayenne pepper and salt. Whisk until well combined and bright yellow (1 minute). Whisking constantly, add 1/4 cup vegetable oil a few drops at a time (it’s important not to rush this step, the oil must be fully incorporated after each addition of drops). This step normally takes about 5 minutes. Still whisking constantly, gradually add remaining 1/2 cup vegetable oil in a slow steady stream until mayonnaise begins to lighten and thicken (usually 8 to 10 minutes). Stir in chopped honeysuckle blossoms. Mayonnaise will hold for 2 days when covered and refrigerated. 

Shrimp Salad with Floral Mayo by Libbie Summers (photography by Chia Chong)

Recipe by Libbie Summers
Photography by Chia Chong

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