½ cup good quality mayonnaise
2 tablespoon capers, rinsed and finely chopped
2 tablespoon sweet yellow onion grated
1 tablespoon fresh tarragon chopped
¼ teaspoon celery seeds
1 teaspoon fresh lemon juice
½ cup celery heart with some leaves, finely chopped
butter, room temperature
12 small slider buns, or small hot dog buns
1lb large shrimp, cooked and peeled cut in half horizontally.
thinly sliced tomatoes
thinly sliced avocado
butter lettuce

Mix first 6 ingredients in medium bowl. Mix in celery and season with salt and pepper. Butter buns and place on heated griddle butter side down until golden. Spread mayonnaise mixture on buns and top with shrimp, tomato, avocado and lettuce.

Serve with chilled Solis 2008 Estate Chardonnay

1-pound lentils

Olive oil

2-large yellow onions, medium dice

3-medium leeks (white & green part cut in half long ways)chopped and rinsed.

5-medium carrots, medium dice

8-stalks celery, medium dice

2-cloves garlic minced

1-tablespoon kosher salt

1 ½ -tablespoons fresh time chopped fine

1-teaspoon ground cumin

2-teaspoons freshly grounded black pepper

3-32oz boxes of chicken stock

¼ cup red wine

¼ cup tomato paste

1-pound lamb or kielbasa sausage (cooked)

½ pound Italian sausage cooked and crumbled

Chopped Italian parsley for garnish

Freshly grated parmesan cheese

Cover lentils with boiling water and let sit for 20 minutes, then drain. Add some olive oil to a large stock pot over medium high heat and sauté onions and leeks for 10 minutes; add the thyme & cumin and sauté for 5 minutes longer, stirring making sure not to burn. Add the carrots, celery and sauté 8 minutes longer; add the garlic and sauté for 2 minutes longer. Add the chicken stock, tomato paste and lentils, stir to combine. Bring to a boil, turn heat down and simmer for 45 minutes. Add the red wine, cooked sausage and simmer for 8 minutes longer. Garnish with fresh chopped parsley and freshly grated parmesan cheese. *NOTE – this makes a lot of soup. You can freeze your leftovers.