| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
August 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Chopped fresh dill |
| 4 |
ts |
Dijon mustard |
| 2 |
ts |
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
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