Scandinavian Open-Face Bay Shrimp Sandwich

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Yield: 4 servings



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


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.