Shrimp Melt

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  0.3 cup Mayonnaise, Regular
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  1 tbsp Lemon Juice, Fresh
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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tsp Old Bay seasoning blend
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  3 tbsp Celery
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  1 tbsp Shallot
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  2 tbsp Capers, Canned, Drained
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  1 lbs Shrimp
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  4 Bread, Sourdough, Sliced(228g)
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  8 Tomato(984g)
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  1 cup Cheddar Cheese
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  2 tbsp Chives, Fresh
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  Freshly Cracked Black Pepper, For Serving, Optional

Instructions

1. 1Dice the celery and shallot into small pieces. Slice the tomato into thin rounds. Chop the chives. Pat the shrimp dry with paper towels.
2. 2In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, and Old Bay seasoning until combined. Fold in the celery, shallot, and capers until evenly distributed.
3. 3Add the shrimp to the bowl and toss until all pieces are coated with the mixture. Set aside.
4. 4Place the sourdough bread slices on a sheet pan and broil under high heat for 2–3 minutes until lightly golden, watching carefully. Flip each slice and broil for another 2 minutes until toasted on the second side.
5. 5Divide the shrimp mixture evenly among the four bread slices, spreading it in an even layer. Top each with tomato slices and ¼ of the shredded cheddar.
6. 6Return the sheet pan to the broiler under high heat and broil for 3–4 minutes until the cheese melts completely and begins to brown at the edges.
7. 7Remove from the broiler and sprinkle the chives over each sandwich. Divide evenly into 4 plates and serve immediately while hot.