Scandinavian open-face bay shrimp sandwich
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 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 | Tomato wedges | |
| 4 | Thin lemon slices | |
| 4 | Fresh dill sprigs | |
Directions
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.
Serves 4.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.