- 2 (3 ounce) pouches gulf shrimp, drained
- 1 tablespoon ketchup
- 1 tablespoon reduced-fat mayonnaise
- 1 tablespoon dill relish or minced dill pickle
- 4 slices toasted whole-grain bread
- 1 cup shredded romaine lettuce or spinach
- Mix shrimp with ketchup, mayonnaise and relish (or pickle) in a small bowl. Divide between 2 slices of bread, top with lettuce (or spinach) and the remaining bread.