This sandwich is the no-fuss answer to a traditional lobster roll—and it packs plenty of flavor, with succulent shrimp tossed in a zingy mix of mayo, whole-grain mustard, French-style pickles and (the secret kicker) a bit of the pickle brine.
- 3 tbsp. mayonnaise
- 1 tbsp. whole-grain mustard
- ¼ c. cornichons, chopped
- black pepper
- 1 lb. cooked, peeled and deveined large shrimp
- 2 tsp. chopped fresh tarragon
- 4 hot dog buns
- 4 piece romaine or green-leaf lettuce
- Potato chips, for serving
- In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.
- Add the shrimp, cornichons and tarragon and toss to combine.
- Line the buns with the lettuce and top with the shrimp mixture. Serve with potato chips, if desired.