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