Lemon Shrimp Salad with Honeysuckle Mayonaise | Libbie Summers

Ingredients

• 1/2 pound cooked shrimp, peeled, roughly chopped and chilled slightly
• Zest and juice of one lemon
• 2 tablespoons finely diced red onion
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 2 heaping tablespoons honeysuckle mayonnaise or more depending on how wet you like your salad
• salt and freshly ground black pepper
• 1/4 cup fresh arugula
• 8 slices toasted bread