- 1/2 cup mayonnaise
- 1/2 cup chopped fresh dill
- 4 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 4 egg or pumpernickel bread slices, toasted
- 1 pound cooked bay shrimp, drained, patted dry
- 4 butter lettuce leaves
- 1/2 English hothouse cucumber, thinly sliced
- 4 tomato wedges
- 4 thin lemon slices
- 4 fresh dill sprigs
- 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.