Cold Shrimp Salad Sandwich

This is yet another simple lunch box recipe for the kids.  The sweetness from the cooked shrimp, creamy mayo, crunchy celery on a toasted torta bread is just simply simple, quick and delicious.

I did not put in any lettuce in this sandwich because made this for my youngest doesn't like to eat lettuce. If he was having this sandwich at home, he would have had no choice but to eat this shrimp sandwich with some lettuce but because this was for his lunch box, I did not bother to put it in because he would just take the lettuce out and eat his sandwich!

 Ingredients,  for 1 sandwich

1 torta sandwich roll or any bread of your choice (I used La Brea Torta Rolls)
1/2 cup of frozen cooked pink shrimps, defrosted
1 tablespoon of mayonnaise
1 tablespoon of finely chopped celery stalk
some freshly cracked black pepper
a bit of lime juice, around 1/2 teaspoon or less
some lettuce leaves
some butter for toasting the torta roll

Directions

1. Remove any excess moisture in the defrosted cooked pink shrimp with a kitchen towel      
    and put in a bowl.
2. Squeeze a bit of lime juice over the shrimp and mix. This helps to remove any fishly smell 
     from the shrimp and also adds a little tartness to the shrimp filling. 
3.  Add the mayonnaise, finely chopped celery, crushed black pepper to the shrimp and mix 
     well. The shrimp has some salt in it already so I did not add any salt to the shrimp.
4.  Cover the bowl with a cling wrap or transfer the shrimp to a container and refrigerate the 
      shrimp.
5.  Next cut a torta roll or any bread or roll of your choice into half.   Spread some butter on 
     the cut sides of the roll.  Toast the rolls in a skillet on medium heat with the buttered 
     sides on down. You can also toast the rolls on a non-stick pan without any butter for a 
     healthier version.
6.  Once the rolls have reached a nice golden brown color, remove from the rolls from the 
     skillet and leave it to cool for a few minutes.
7.  To assemble the sandwich, place some lettuce leave on one half of the roll and place the 
     cold shrimp filling on the lettuce leaves.  Top the cold shrimp sandwich with the other 
     half of the toasted roll and serve.