In 1917, a man named John Weeks moved to Corinth, Mississippi from Chicago and started doing business out of a little rolling shack he built, just big enough for a man, a pan, and a burger-selling plan.
The combination is a no-brainer–creamy shrimp salad, punctuated by flavors both sunny and pungent, is separated from a buttery browned crouton of sourdough by a thin layer of lettuce.
A beverage is needed, as this is among the most carb-on-carby of sandwiches. Though the roll is good and the pastry is also delicious, the combination of the two can still tend a little toward the dry.
May was a busy month for Jim, who is not only doing triple duty as all three members of the titular Tribunal these days, but also triple duties as a sandwich writer here, a...
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