Wednesday, April 22, 2009

Shrimp and Cucumber Tea Sandwiches

1/3 cup minced green onions
1/4 cup tub-style light cream cheese, softened
1/4 cup light mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon fresh dill
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
6 (1 1/2-ounce) French bread rolls
1 1/2 pounds large shrimp, cooked and peeled
1 cup thinly sliced cucumber
6 curly leaf lettuce leaves

Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture over cut sides of rolls; arrange shrimp on bottom halves of rolls. Arrange the cucumber evenly over shrimp; top with lettuce leaves and roll tops.

--Adapted from Cooking Light magazine

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