Caper and Tarragon Grilled Shrimp Salad with Swedish Dill

Method

1. Stir capers and chopped tarragon into the mayonnaise mixture.
2. Preheat grill to medium-high heat.
3. Brush shrimp with olive oil and season with salt and pepper, then grill for 2-3 minutes per side until opaque and slightly charred.
4. Mix mayonnaise, mustard, dill, and salt in a bowl.
5. Spread mixture on bread slices.
6. Top with shrimp, cucumber, and tomato.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.