SHRIMP AND VEGETABLE TRAMEZZINI

From “Aperitivo,” by Marisa Huff, who draws this recipe from the Gran Caffe Diemme in Padua, Italy. 1 carrot, peeled, trimmed 1 zucchini, trimmed

1 rib celery, trimmed

1/2 fennel bulb, trimmed,

fronds removed

1 1/2 tablespoons extravirgin olive oil

8 ounces cooked shrimp 3 tablespoons mayonnaise, Italianstyle, see recipe, or store-bought

Fine sea salt and freshly

ground pepper

4 slices soft white sandwich bread, crusts trimmed off Use a vegetable peeler, mandoline or box grater to very thinly slice the vegetables lengthwise. Alternatively, julienne the vegetables.

Fill a medium saucepan with water, add a generous pinch of salt, and bring to a simmer. Fill a bowl with ice water. Blanch the vegetables for a minute, just until slightly tender but still crisp to the bite; drain and transfer the vegetables to the ice water to stop the cooking. Drain again; pat dry with kitchen towels. In a bowl, toss the vegetables with the olive oil; season with salt and pepper. In a separate bowl, mix the shrimp with 2 tablespoons mayonnaise.

Arrange the bread slices on a cutting board or flat work surface.

Spread some of the remaining mayonnaise atop each slice. Divide the shrimp mixture between two slices, layer vegetables on top, folding them if necessary. Then close the sandwiches with the remaining bread, mayonnaise-side down. To make 4 tramezzini, cut each sandwich in half either lengthwise or diagonally.

Per serving: 256 calories, 18 g fat, 3 g saturated fat, 126 mg cholesterol, 10 g carbohydrates, 3 g sugar, 16 g protein, 262 mg sodium, 2 g fiber