Pickled Green Tomatoes And Shrimp Toast Recipe

Ingredients

4 thin lemon slices (1/4 inch thick)

3 Pickled Green Tomatoes, quartered, plus 5 tablespoons brine

Coarse salt

8 large shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

4 radishes, trimmed and very thinly sliced (1/4 cup)

1/2 celery stalk, very thinly sliced (1/4 cup)

1 teaspoon minced garlic

1/3 cup mayonnaise

4 thin slices dark rye bread, toasted

Flaky sea salt, such as Maldon, for serving

Dill sprigs, for serving (optional)

Preparation

Combine 2 cups water, lemon slices, 2 tablespoons brine, and 2 teaspoons coarse salt in a medium pot; bring to a boil. Add shrimp and return to a boil, then immediately remove from heat. Let stand until shrimp are opaque throughout, about 1 minute. Remove shrimp with a slotted spoon; let cool completely.

Halve shrimp lengthwise and toss with pickles, remaining 3 tablespoons brine, oil, radishes, and celery in a large bowl.

Stir garlic into mayonnaise, then spread on bread slices. Top with shrimp salad. Sprinkle with flaky salt and dill; serve.