As summer comes to a close (and really heats up here in SF), we’re making a lot more cold lunches to beat the heat. One of the best sandwiches I’ve ever eaten was the shrimp salad sandwich at the 17th Street Deli in Wilmington NC. My approximation is above, and I sincerely hope I have done it justice. I don’t know the real recipe, but this is my best guess. I used shrimp (boiled in salted water with a halved lemon), a little mayo, a little sour cream, shallot, carrot, tarragon and fresh parsley. My verdict on this is: close, but no cigar. The reason: creek shrimp.

If you’ve never been to the Carolinas then you may not know about the best shrimp in the whole wide world: the creek shrimp. These succulent little beauties live in the tidal salt marshes (creeks) of the southeast coast. They can get pretty large (5-8 cm), but the ones you want are the smaller (2-4 cm) ones. These shrimp are sweet, with a fresh briny smell and have a texture that gives just enough when you eat them. You can find whole creek shrimp at most any local fishmonger or literally on the side of the road in coastal Carolina beach towns for less than 2 bucks per pound. They’re great to fry, boil for peel-n-eat, or for a delicious summer shrimp salad sandwich. Ever had creek shrimp? Let us know how you serve them!