Ingredients

Instructions

  1. Blanch shrimp for 15 seconds and drain.
  2. Refresh under cold water and drain well.
  3. Reserve 25 of the smallest shrimp and chop remainder.
  4. In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.
  5. Stir until combined well.
  6. Spread 1 tsp of mixture on each toast round, mounding, and top each canapé with 1 of the reserved shrimp.
  7. Preheat broiler.
  8. Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.