½ whole English or Hothouse Cucumber, thinly sliced
Instructions
In the bottom of a medium bowl, mix together mayo, yogurt, lemon juice, and fresh tarragon. Add salt & pepper to taste. Chop shrimp into small pieces and add to bowl.
Spread a little more light mayo, or some Dijon mustard onto two pieces of bread. Add thin slices of cucumber and a generous pile of shrimp salad onto one piece of bread then top with the other bread to make a sandwich. Repeat with other sandwiches, if making more. Extra of this salad can be stored in the fridge for 3 days.
Recipe by Eating Made Easy at https://eating-made-easy.com/easy-shrimp-salad-sandwich/