This is one of our favorite light summertime lunches! Serve with salty plain potato chips and a glass of white wine or tart lemonade.

Yield: 4 portions

11⁄2 pounds shrimp, peeled, deveined, tails removed

2 tablespoons Spicewalla Blackening Rub

11⁄2 teaspoons kosher salt

11⁄2 tablespoons olive oil

1 cup finely chopped celery hearts

1⁄3 cup mayonnaise (preferably Duke’s!) 

2 tablespoons chopped fresh chives, plus more for garnish

2 tablespoons chopped fresh fennel fronds, or dill

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1⁄2 teaspoon kosher salt

2 tablespoons salted butter, softened

4 brioche split buns

Bibb or Boston lettuce leaves, shredded

Arrange your oven rack to the second level from top. Preheat oven to broil.

Toss shrimp in blackening seasoning, 11⁄2 teaspoons kosher salt and olive oil. Place the shrimp in an even layer on the baking sheet and place under the broiler for two minutes, then remove the shrimp and turn. Place shrimp back under the broiler and broil for about two more minutes, until they have begun to curl. Place shrimp aside and let cool. Once cooled, chop shrimp.

Combine celery, mayonnaise, chives, fennel fronds or dill, Dijon mustard, lemon juice, and 1⁄2 teaspoon salt. Gently fold in chopped shrimp.

Spread butter on buns and griddle to toast. Once toasted, add shredded lettuce and fill with shrimp salad. Garnish with additional chives. (You can crumble chips and put them on top for a great crunch.)

salad is relatively simple, but the idea is to make it a feast for the eyes. Use whatever greens or summer vegetables you like, but keep it fresh and crunchy, with plenty of color.