Open - Face Bay Shrimp Sandwich
- 1/2 cup mayonnaise
- 1/2 cup fresh dill, chopped
- 4 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 4 slices egg bread or 4 slices pumpernickel bread, toasted
- 1 lb cooked bay shrimp, drained, patted dry
- 4 butter lettuce leaves
- 1/2 English cucumber, thinly sliced
- 4 slices tomatoes
- 4 lemon slices, thin
- 4 fresh dill sprigs
- Combine first 4 ingredients in medium bowl and 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. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
- Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
mayonnaise, fresh dill, mustard, lemon juice, egg bread, shrimp, butter, cucumber, tomatoes, lemon slices, dill sprigs
Taken from www.food.com/recipe/open-face-bay-shrimp-sandwich-133943 (may not work)