Scandinavian Open-Face Bay Shrimp Sandwich

• 1/2 cup mayonnaise
• 1/2 cup chopped fresh dill
• 4 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 4 egg or pumpernickel bread slices, toasted
• 1 pound cooked bay shrimp, drained, patted dry
• 4 butter lettuce leaves
• 1/2 English hothouse cucumber, thinly sliced
• 4 tomato wedges
• 4 thin lemon slices
• 4 fresh dill sprigs

1. Combine first 4 ingredients in medium bowl.
2. Season with salt and pepper.
3. Spread 1 tablespoon dressing over each bread slice.
4. Mix shrimp into remaining dressing.
5. Place 1 lettuce leaf on each bread slice, pressing to adhere.
6. Arrange 6 cucumber slices atop lettuce on each slice.
7. Arrange shrimp mixture atop cucumbers.
8. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

mayonnaise, dill, mustard, lemon juice, egg, shrimp, butter, hothouse cucumber, tomato wedges, lemon slices, dill sprigs

Taken from www.epicurious.com/recipes/food/views/scandinavian-open-face-bay-shrimp-sandwich-2311 (may not work)