Shrimp sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cream cheese, softened |
| 1 | Ripe avocado, peeled and mashed | |
| 1 | teaspoon | Lemon juice, fresh or bottled |
| ¼ | teaspoon | Salt |
| Pepper, light sprinkle | ||
| ⅛ | teaspoon | Garlic powder |
| ½ | cup | Salad dressing or mayonnaise |
| 2 | tablespoons | Milk |
| 2 | teaspoons | Lemon juice, fresh or bottled |
| ¼ | teaspoon | Dill weed |
| 1 | pounds | Cooked baby shrimp |
| 8 | Bread slices, toasted and buttered | |
| 2 | cups | Shredded lettuce, lightly packed |
| 4 | Cherry tomatoes | |
| 4 | Sprigs of fresh dill, for garnish | |
Directions
Beat first 6 ingredients together in bowl until smooth. Set aside. Combine salad dressing, milk, lemon juice and dill weed in medium size bowl. Fold in shrimp until coated. Place 1 slice of toast on each large plate with bottom of slice facing you. Cut remaining slices in half diagonally. Place cut edges butting up against both sides of toast on plates. Spread center slices with lettuce. Spoon avocado mixture over lettuce leaving edges showing. Divide shrimp over avocado. Place tomato half at top and bottom of each plate. Garnish each with a sprig of dill. Serves 4 Typed in MMFormat by cjhartlin.msn@... Source: Company's Coming 30 Minute Meals.
Posted to MM-Recipes Digest V4 #16 by cjhartlin@... on Apr 27, 1999