Lemon Shrimp Salad Sandwich with Honeysuckle Mayonnaise

By Libbie Summers
Photography by Chia Chong

I may have just upped the ante of a GOOD Shrimp Salad Sandwich by adding a smear of honeysuckle mayonnaise and making it a GREAT Shrimp Salad Sandwich.

Shrimp Salad Sandwich with Honeysuckle Mayonnaise
serves 4

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), can substitute regular mayonnaise when honeysuckle is not in season
salt and freshly ground black pepper
1/4 cup fresh arugula
8 slices toasted bread

What to do:
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

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 Recipes, Best Sandwiches, A Food-Inspired Life, Libbie Summers, Lemon Shrimp, Libbie Summers Recipe

Libbie’s Food Styling Props: (top image) Surface is an old bread board. Arugula in an old strainer I picked up in Montana, plates and bowls from Habersham Antiques Market, orange handled spoon is Guzzini, trivet under bread plate is a piece of birch wood. (middle image) shot on salvaged wood that I white washed, glass from Anthropologie, pate knife was a gift from a friend. (bottom image) Yellow gingham is a piece of fabric, cheer wine in the glass!

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