Ingredients

2 cups peeled peel-and-eat baby shrimp. (Buy the smallest shrimp available–about 50 shrimp per pound.)

Juice from 1/2 lemon

2 tablespoons minced dill

2 tablespoons minced red onion

1 tablespoon butter

1 cup mayonnaise

4 teaspoons bleak roe (optional)

4 pieces white bread, cut round with a cookie cutter

Preparation

  1. In a mixing bowl, add shrimp, mayonnaise, red onion, dill, and lemon juice. Fold everything together carefully. Add salt and pepper to taste.
  2. In a sauté pan over medium heat, add butter, let it brown, and toast the bread slices in the butter, without burning.
  3. Place the sautéed toasts on a tray lined with paper towels to drain off excess fat.
  4. Place the toasts on four plates, spoon the shrimp mixture on the toasts and top with the bleak roe (if using).