Preparation

� Chop the shrimp into fine pieces, about � inch. Combine with the lemon juice, toss and set aside.

� Add the celery and minced onion to the shrimp mixture and toss. Add the sea salt and toss. Allow to sit for 5 minutes, then turn out onto paper towels. Blot off excess moisture.

� In a separate dish, combine the mayonnaise, sour cream and horseradish and mix well.

� Combine the reserved shrimp with one half of the dressing and stir. Add the remaining dressing as needed to make the salad hold together. Season to taste with cracked black pepper.

� Toast the bread.

� Spread the shrimp salad on four of the bread slices. Top each sandwich with half of a lettuce leaf and the remaining bread slices.

*Using a cheese bread � like St. Louis Bread Co.�s Asiago bread or three-cheese bread � would better replicate the famed Stix, Baer and Fuller Shrimp Salad that inspired this recipe.