Ingredients

• 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
• 3 Tbs Mayo
• 3 Tbs Sour Cream
• 3 Tbs Fresh Dill – Chopped
• 1 Tbs Dijon
• 1/2 Tbs Lemon Juice
• 1/2 Tbs Horseradish
• 1 Tbs Chives – Chopped
• 1/4 Tsp Hot Sauce
• 1/4 Tsp Ground Black Pepper
• 1/4 Tsp Salt
• 6 Slices of White Bread
• Butter
• 4 Lemon wedges

Directions

1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.