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Shrimp Salad BLTs with Homemade Tarragon Mayonnaise

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  • Level: Easy
  • Total: 3 hr 35 min (includes refrigeration time)
  • Active: 25 min
  • Yield: 4 servings
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Tarragon Mayonnaise:

1 large egg yolk

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

Kosher salt

1 cup grapeseed or vegetable oil

1 1/2 tablespoons finely chopped fresh tarragon


Kosher salt

1 lemon, halved

1 pound peeled and deveined shrimp

2 celery ribs, halved lengthwise and thinly sliced

Freshly ground black pepper

4 crisp cooked slices bacon

2 medium heirloom tomatoes, sliced

4 split-top hot dog buns, lightly warmed in the oven or toaster

1 cup baby arugula


  1. For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
  2. For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
  3. Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.
BLT Salad
Alexis deBoschnek

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