Shrimp Salad with Sourdough Bruschetta

When people talk about the dog days of summer, I am confused.

I can barely make my dogs go out at 6:00 am before it gets so hot that those prissy pups just say no. To me, these are the salad days of summer, and that is perfectly okay. The farmer’s market has great produce, the grocery has delicious greens, and it’s easy to supply the rest.

Last night I made shrimp salad. It took exactly 2 minutes on the stove, and that’s summer cooking at its finest. We both agreed that it was the best shrimp salad we’ve ever had. The trick was fresh herbs from the garden and good seasoning. An hour-long chill let everything come together, and my husband’s famous sourdough bread meant perfect bruschetta. Really, it was a perfect dinner that felt casual and fancy at the same time. A chilly glass of rosé brought it all together. 

The recipe is simple. I used a pound of shrimp, which we polished right off, but a little math will get you to the correct number of diners. Two cups of water with a lemon, salt, and a bit of Old Bay were all it took to boil small shrimp for two to three minutes.

Mix up chopped tarragon, chives, and celery (extra credit if you include celery leaves). Stir in cool chopped shrimp with mayonnaise, a bit more Old Bay, and a touch of Dijon mustard. Stick in the fridge after several discreet tastes to make sure it’s perfect. Bake sourdough or French bread dipped in a little olive oil and butter until crunchy, and you are ready to serve a beautiful summer supper. Beat the heat and make this delicious salad. Enjoy!

Shrimp Salad

1 lb small shrimp, shelled and deveined (51-60 count)

1 lemon, halved

1 tsp salt

1 ½ tsp Old Bay divided

1 Tbsp chopped tarragon (less if using dried)

1 Tbsp chopped chives

2 sticks of celery, chopped fine – use leaves for extra flavor

1/4 cup mayonnaise (more as needed)

1 tsp Dijon mustard    

Directions

Fill a bowl large enough to hold shrimp with ice and water.

Bring about 2 cups of water to a boil.

Squeeze the lemon and add halves to the water along with 1 tsp Old Bay and 1 Tsp salt.

Add shrimp and cook for 2-3 minutes.

Immediately plunge the shrimp in ice and water.

Mix herbs and celery in a bowl.

Chop shrimp into bite-sized pieces and add to the bowl, stirring in mayonnaise, 1/2 tsp Old Bay, and mustard.

Taste and add more seasoning as necessary. (I love Old Bay and add ½ tsp more.)

Chill for an hour or up to 2 hours.

Directions for bruschetta: Preheat oven to 350 degrees. For 6 slices of bread, melt 1 Tbsp butter and mix in 1 Tbsp olive oil. Add a sprinkle of garlic salt and dip both sides of the bread into the butter mixture. Bake 15- 20 minutes until crisp. If desired, sprinkle with a little Parmesan cheese while warm.