Top toast triangles with shrimp cocktail for a light lunch or a tasty appetizer.

ingredients
8    slices  white bread, crusts removed if desired
4    cups   water
2      lemon slices
1/2   teaspoon   salt
1      bay leaf
5      whole black peppercorns
1    pound   uncooked shrimp, peeled and deveined
1      green onion, chopped
1    tablespoon   fresh lemon juice
3    tablespoons   mayonnaise
3    tablespoons   cocktail sauce
1/4   teaspoon   hot-pepper sauce
1/2   teaspoon   salt
    lemon slices and parsley, for garnish
directions
Heat broiler.
Cut each slice of bread into 2 triangles. Place on baking sheet. Broil 2 minutes, until lightly browned; flip over and toast second side.
Bring water, lemon, salt, bay leaf and peppercorns to boiling in pot. Add shrimp; cook 3 minutes, until curled and no longer pink. Drain.
Mix onion, lemon juice, mayonnaise, cocktail sauce, pepper sauce and salt in medium-size bowl.
Finely chop shrimp. Add to mayonnaise mixture. Divide shrimp mixture among toasts. Place on baking sheet.
Broil 3 to 4 minutes or until lightly browned. Transfer to platter. Garnish with lemon and parsley. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 170, Fat, total (g) 6, chol. (mg) 72, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 10, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet