Ingredients
1/2
cup chopped fresh dill
4
egg or pumpernickel bread slices, toasted
1
pound cooked bay shrimp, drained, patted dry
1/2
English hothouse cucumber, thinly sliced
Directions
1.
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.
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