Ingredients

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• 4 slices Dempster’s ® 100% Whole Grains Multigrain bread
• 1 lb (500 g) cooked baby shrimp, thawed and patted dry
• 1/3 cup (75 mL) mayonnaise
• 1 stalk celery, finely diced
• 1 tbsp (15 mL) fresh dill
• 1 tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) finely grated lemon zest
• 1/4 tsp (1 mL) each salt and pepper
• 1 cup (250 mL) arugula (loosely packed)
• 1 tomato, sliced

Directions

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Mix together shrimp, mayonnaise, celery, dill, mustard, lemon zest, salt and pepper.

Layer arugula and tomato slices over 2 slices of bread; arrange shrimp salad over top. Cap with remaining bread.

Tip: For a spicy kick, add a dash of hot sauce or pinch of cayenne pep-per to the shrimp mixture.

Made With

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