Ingredients
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1/2 cup mayonnaise
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1/2 cup fresh dill, chopped
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4 teaspoons Dijon mustard
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2 teaspoons fresh lemon juice
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4 slices egg bread or 4 slices pumpernickel bread, toasted
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4 butter lettuce leaves
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1/2 English cucumber, thinly sliced
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4 slices tomatoes
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4 lemon slices, thin
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1 lb cooked bay shrimp, drained, patted dry
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4 fresh dill sprigs
Instructions
- Combine first 4 ingredients in medium bowl and 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. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
- Garnish each sandwich with tomato wedge, lemon slice and dill sprig.