This open-faced sandwich is full of flavour and makes a lovely summer lunch. If you want to make the shrimp salad without the bread, reduce the amount of lemon juice you use. To grill the bread, cook it lightly on the barbecue or in a cast-iron pan.

To avoid additives and preservatives in this recipe, make sure the shrimp has no sulfites or other preservatives added. Use fresh lemon juice and a white wine with a sulfite content of less than 10 parts per million. Also check to make sure your olives are preservative-free (I use Pilaros brand).


2 tablespoons plus 1/2 cup extra-virgin olive oil

1 tablespoon thinly sliced garlic plus 1 (peeled) clove

1 pound peeled and deveined shrimp

Kosher salt and freshly ground black pepper

½ teaspoon red pepper flakes

¼ cup white wine

1 cup cherry or grape tomatoes, quartered

¼ cup pitted Niçoise olives, roughly chopped

¼ cup chopped flat-leaf parsley

¼ cup chopped fresh dill

¼ cup chopped green onions (white parts only)

Zest and juice from 1 lemon

1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano

8 slices multigrain bread


Add 2 tablespoons of the oil and the sliced garlic to a large skillet placed over medium-high heat. Once the garlic is fragrant, add the shrimp and season with salt and pepper. Add the red pepper flakes and sauté for about 5 minutes, until the shrimp are cooked through. Pour the white wine into the skillet and stir to dissolve bits stuck to pan. Remove the pan from the heat. Transfer the shrimp to a bowl and set aside to cool.

Combine the shrimp with the tomatoes, olives, parsley, dill, green onions, lemon zest and juice, the remaining ½ cup oil, and the oregano. Season with salt and pepper, if necessary.

Grill the bread on both sides and lightly rub with the garlic clove. Place the shrimp salad on top and serve open-faced.

From ’wichcraft, by Tom Colicchio and Sishar Ortúzar