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Cold Shrimp Salad Sandwiches

Zola on

A couple of weeks ago I was watching TV and they mentioned a famous virologist who had contracted COVID-19. They said he is the Director of The London School of Hygiene and Tropical Medicine. Of course, my ears perked up. I emailed my niece and asked if she had heard about this man getting the virus. She said she had, and she attached the article that I am sharing with you today.

This is the most riveting story of what it’s like to get the COVID-19 virus, how scary it is, what it does to ravage a person’s body and how if you survive a bad bout of it, how it will change your life forever...

Read the full column at

Cold Shrimp Salad Sandwiches

This comes together in a FLASH. When it’s hot outside and you want something easy but on the gourmet side, this hits the spot. You can serve it at a luncheon or a light dinner.



For the Shrimp Salad

1 lb of cooked shrimp. I use the larger ones. Rinse, remove tails and cut into bite-sized pieces. If you use smaller shrimp you can use them whole.
1/3 cup of diced green onion, white parts and light green parts
3/4 cup of diced celery
1 tsp of lemon zest (the dry in the jar will work)
1/3 cup of mayonnaise (I use mayo made with avocado oil)
A light dusting of cayenne (optional)
Lettuce leaves (optional) I use butter lettuce or bib lettuce

For the Sandwiches

3 buns. Hotdog or hamburger buns will work fine
2 Tbl of softened butter
1 tsp of minced garlic (jar garlic will work)


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