Mary Frann's Shrimp in Mayonnaise

This is a shrimp salad with real backbone. The mayonnaise gets pureed in a food processor with capers, tarragon, garlic, and lemon zest, turning a plain condiment into a bright, herby sauce with serious flavor. Toss it with 1 ½ pounds of cooked shrimp and julienned bell peppers, chill, and pile it onto toasted English muffin halves.

The caper-tarragon mayo is what makes this recipe stand apart from ordinary shrimp salad. Capers bring a briny, pickled punch, tarragon adds that distinctive anise-like sweetness, and the lemon zest lifts everything with citrus fragrance. Pureed together, they create a thick, flavorful dressing that clings to the seafood instead of sliding off.

Both green and red bell peppers go in for color and crunch. Julienne them into thin strips so they match the size and shape of the shrimp. The crispness of raw pepper against the tender shrimp and creamy mayo creates a nice textural contrast.

Chill for 1 to 2 hours before serving. The flavors need time to marry, and the shrimp absorbs the dressing better when cold. Serve open-faced on toasted English muffin halves topped with Bibb lettuce, and garnish with endive, sliced black olives, and chopped scallions.

Pro Tips

• Use large, firm cooked shrimp. Small shrimp get lost in the mayo and peppers.
• Don’t skip the food processor step. Stirring capers and tarragon into mayo by hand won’t give you the same smooth, integrated flavor.
• Toast the English muffin halves well so they hold up under the shrimp mixture without going soggy.

Variations

• Dill version: Swap tarragon for fresh dill and add a squeeze of lemon juice for a more Scandinavian flavor.
• Avocado base: Skip the muffins and serve the shrimp mixture in avocado halves for a low-carb option.