Shrimp Pinwheel Sandwiches

• 1/2 lb. medium shrimp, cooked and peeled (frozen may also be used)
• 1/4 c. mayonnaise or salad dressing
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. dry sherry
• 1/8 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. chopped fresh parsley
• 14 slices thin white bread
• 2 Tbsp. margarine, softened

1. Add shrimp to food processor with mayonnaise, lemon juice, sherry, salt and pepper; puree until smooth.
2. Transfer to small bowl and stir in parsley.
3. Trim crusts from bread.
4. Place 2 slices end to end, overlapping 1/2 inch.
5. With rolling pin, roll bread into a very thin, 7 x 4-inch rectangle; spread lightly with butter and then with 2 tablespoons shrimp puree.
6. Roll bread up tightly from 4-inch side, jelly roll fashion.
7. Wrap in plastic wrap and refrigerate up to 4 hours.
8. Repeat with remaining bread.
9. To serve, slice thin and arrange on trays.

shrimp, mayonnaise, lemon juice, sherry, salt, freshly ground pepper, parsley, thin white bread, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725863 (may not work)