Instead of preparing the shrimp like a seafood salad, with a heavy dollop of mayonnaise, this recipe adopts a lighter, ceviche-style marinade. Use a lighter rye so the delicate flavour of the seafood shines through.
1 lb shelled shrimp, cooked (preferably small Nordic shrimp)
1/2 cup diced cherry tomatoes
1/3 cup diced celery
Juice of 2 to 3 limes
1 tbsp chopped red Thai chili (or to taste)
1/2 cup roughly chopped cilantro, plus more for garnish
1/4 teaspoon fish sauce (optional)
6 slices light rye bread
Butter, as needed
6 leaves lettuce
Lime zest Black pepper
If using larger shrimp, cut in half lengthwise. In a mixing bowl, combine shrimp, tomatoes, celery, lime juice, chilies, cilantro and fish sauce. Cover and refrigerate for at least 30 minutes or up to 3 hours.
Spread bread with butter. Lay a lettuce leaf on top of each slice. Divide the shrimp mixture equally among the sandwiches. Garnish with lime zest, cilantro sprigs, black pepper and serve.