Shrimp and Dill Canapes

• baby shrimp (5 ounce cans), drained↗2

  drained

• minced onions4 teaspoons
• minced fresh dill1 tablespoon
• fresh lemon juice↗2 teaspoons
• cream cheese, softened↗3 ounces
• mayonnaise↗1 tablespoon
• white bread or whole wheat bread slices, toasted lightly, 1 1/2 inch round↗25

Step-by-step instructions

1. 1

   Blanch shrimp for 15 seconds and drain.

2. 2

   Refresh under cold water and drain well.

3. 3

   Reserve 25 of the smallest shrimp and chop remainder.

4. 4

   In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.

5. 5

   Stir until combined well.

6. 6

   Spread 1 tsp of mixture on each toast round, mounding, and top each canapé with 1 of the reserved shrimp.

7. 7

   Preheat broiler.

8. 8

   Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.