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Shrimp, Lime, and Chili Open Faced Sandwich

Shrimp, Lime, and Chili Open Faced Sandwich

2 servings
Heat Citrusy


  • 1 lb small shrimp, cooked
  • 1/3 cup cherry tomatoes (approx. 9), sliced
  • 1/3 cup celery, finely diced
  • 1/3 cup fennel, finely diced
  • 3 limes, juiced
  • 1 medium red chili, finely sliced
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 4 slices whole grain light rye bread
  • butter
  • 4 Castello® Burger Blue Cheese slices
  • fresh ground black pepper
  • microgreens (optional)


1. In a medium bowl, combine shrimp, tomatoes, celery, fennel, lime juice, chili, and cilantro (optional).

2. Cover and refrigerate for at least 30 minutes or overnight.

3. To assemble: Spread bread equally with butter.

4. Place a Castello® Burger Blue Cheese slice on top of each piece of rye bread.

5. Divide the shrimp mixture equally between each sandwich.

6. Garnish with fresh ground black pepper and micro greens if desired.