Yield: 1 servings
|½ cup||Chopped fresh dill|
|4 teaspoons||Dijon mustard|
|2 teaspoons||Fresh lemon juice|
|4||Egg or pumpernickel bread slices; toasted|
|1 pounds||Cooked bay shrimp; drained, patted dry|
|4||Butter lettuce leaves|
|½||English hothouse cucumber; thinly sliced|
|4||Thin lemon slices|
|4||Fresh dill sprigs|
Combine first 4 ingredients in medium bowl. Season with salt and pepper.
Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere.
Arrange 6 cucumber slices atop lettuce on each slice.
Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.