Creamy Tarragon Shrimp Salad Sandwiches

• 1 tablespoon olive oil
• 1/ pounds uncooked shrimp (medium size, peeled and cleaned)
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1.5 tablespoons tarragon, chopped
• 1 tablespoon shallot, chopped
• 1/3 cup celery, chopped
• 4 slices pumpernickel (or rye) bread
• 1/2 cup arugula leaves

1. Heat olive oil in a skillet; add shrimp, and cook 4 minutes. Turn the shrimp and cook another 2 minutes. Allow to cool 5-10 minutes.
2. In a medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, tarragon, shallot, and celery. Add the cooked shrimp and stir to combine. Season with salt and pepper, then chill for at least 1 hour. Serve on a bed of arugula sandwiched between slices of pumpernickel or rye bread.

olive oil, shrimp, mayonnaise, greek yogurt, lemon juice, tarragon, shallot, celery, pumpernickel, arugula

Taken from food52.com/recipes/30869-creamy-tarragon-shrimp-salad-sandwiches (may not work)