- 1/2 pound cooked medium shrimp
- 1 cup sliced celery
- 1/3 cup reduced-fat mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 4 split-top buns
- Cut shrimp into large chunks.
- Combine with celery, mayonnaise, juice, tarragon, mustard and seasoning. Refrigerate.
- Divide shrimp mixture equally among buns and serve.
*Family Circle, August 2016