As a chef, my first thoughts turn to a light buttery flaky croissant for my sandwich and presentation. But my wife will have none of that and wants her shrimp salad on deli-style rye bread.
After cooking and chilling, the next step is to peel and devein the shrimp. The next step is to rough cut the shrimp, but don’t cut the pieces too small.
If there’s any leftover on day two you’ll find the shrimp salad bursting with flavor. The mayonnaise may look a little runny, but the flavor will make up for the appearance.