OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL image

Yield 16

Number Of Ingredients 9

1 cup mayonnaise
2 tablespoons plus 1/4 cup finely chopped fresh dill
2 tablespoons plus 1/4 cup lemon juice
1 pound small bay shrimp
16 slices rye or pumpernickel cocktail bread
16 butter lettuce leaves
4 teaspoons red lumpfish caviar
Lemon slices
Dill sprigs

Steps:

Whisk mayonnaise, 2 tablespoons finely chopped fresh dill and 2 tablespoons lemon juice in small bowl to blend. (Mayonnaise mixture can be prepared 1 day ahead. Cover and refrigerate.) Combine shrimp, remaining 1/4 cup dill and 1/4 cup lemon juice in medium bowl. Cover shrimp mixture and refrigerate at least 1 hour and up to 4 hours, stirring occasionally. Spread mayonnaise mixture on cocktail bread slices. Top each bread slice with small piece of lettuce and 2 tablespoons shrimp mixture; garnish with 1/4 teaspoon red lumpfish caviar. Twist lemon slices around dill sprig and place on top of each sandwich. Transfer sandwiches to serving platter.