1lb Cooked Tiny Bay Shrimp
¼ Cup Celery (finely diced)
1/8t White Pepper
1T Lemon Juice
5 Leaves of Crisp Lettuce
10 Slices Sourdough or Whole Wheat Bread (buttered)
1. Coarsely chop shrimp and mix with celery, mayonnaise and seasonings.
2. Place lettuce leaves on half of bread slices and shrimp salad on remainder.
3. Put together as for a sandwich. Cut to form 2 triangles. Refrigerate leftovers.