Ingredients Jump to Instructions ↓

  1. 2 heaping tablespoons capers

  2. 3 garlic cloves , peeled

  3. 1 1/2 cups mayonnaise (do not use Miracle Whip for this)

  4. 1/2 teaspoon tarragon (I use just a couple pinches)

  5. 1/2 teaspoon lemon zest

  6. 1 teaspoon fresh squeezed lemon juice

  7. 1 1/2 pounds cooked shrimp , chopped (I use medium shrimp from seafood deli)

  8. 5 English muffins , toasted and each muffin half cut into 6 wedges

Instructions Jump to Ingredients ↑

  1. How to make it Run the garlic cloves and the capers through a garlic press (or a mini blender or food processor); stir into the mayonnaise. Add the tarragon, lemon zest and juice. Gently stir in the chopped shrimp. Chill for at least 3 hours. When ready to serve, spread the shrimp mixture on toasted English muffin wedges and arrange on a serving platter. I do not recommend you do this in advance because the muffins will tend to get soggy from the moisture in the spread.


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