Shrimp Smorbrod

Name: Shrimp Smorbrod
Ingredients: 6 oz. tiny shrimp; 1/4 c. canned tiny peas, drained; 2 Tbsp. real mayonnaise; few drops of fresh lemon juice; pinch of salt; 1/4 c. butter, softened; lettuce leaves; 3 slices firm sourdough rye bread; lemon slices

9 ingredients

6 steps

Ingredients

6 oz. tiny shrimp
1/4 c. canned tiny peas, drained
2 Tbsp. real mayonnaise
few drops of fresh lemon juice
pinch of salt
1/4 c. butter, softened
lettuce leaves
3 slices firm sourdough rye bread
lemon slices

Directions

1

In a medium bowl, mix shrimp, peas, mayonnaise, lemon juice and salt to blend.
2

Cut 3 slices of firm sourdough rye bread in half.
3

Spread each slice of bread with butter and top with lettuce leaf.
4

Mound about 1/4 cup shrimp mixture on top of lettuce. Cover and refrigerate several hours.
5

To serve, cut lemon slices very thin from edge to center.
6

Twist and place on shrimp mixture.