Scandinavian Open-face Bay Shrimp Sandwich

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CATEGORY	CUISINE	TAG	YIELD
Eggs	English	August 1993	1	Servings

INGREDIENTS

1/2	c	Mayonnaise
1/2	c	Chopped fresh dill
4	t	Dijon mustard
2	t	Fresh lemon juice
4		Egg or pumpernickel bread
		slices toasted
1	lb	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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 650 Calories From Fat: 372 Total Fat: 42.3g Cholesterol: 30.6mg Sodium: 1794.9mg Potassium: 2169.3mg Carbohydrates: 69.8g Fiber: 10.4g Sugar: 21.6g Protein: 12.9g