Dilly Shrimp and Cucumber Sandwiches

"Land O Lakes Taste of Summer" had a lot of good-looking recipes; but I had homemade  rye hamburger buns on hand, and cucumbers in the garden, so we had to try this sandwich recipe.  I didn’t’ have lettuce, but I did have garden spinach, we think that’s a worthy tradeoff.  I also sprinkled the salad with a squeeze of lemon juice.  We thought this sandwich combination would have also been good with chopped chicken for folks who aren’t seafood lovers or who want a less expensive meal.   Finish off the plate with home-grown tomatoes…bliss.              

Dilly Shrimp and Cucumber Sandwiches

                        Spread

     ¼      Cup  Sour Cream

     ¼      Cup  Mayonnaise

  9          ounces  Medium Shrimp -- drained, rinsed

  1          tablespoon  Dry Onion Flakes

     ¾      cup  Dill Weed -- dried

     ¼      teaspoon  Hot Pepper Sauce

                      Sandwich

  4          each  Rye Hamburger Buns

  4          each  Lettuce Leaves or spinach

  1          medium  Cucumber -- sliced 1/8" thick (1 cup)

Combine spread ingredients; mix well.  Cover; refrigerate at least 1 hour to blend flavors.

Place 1/4 cup shrimp mixture on bottom half of bun; top with lettuce leaf, cucumber slices and top half of bun.

Serve with additional cucumbers.

4 Servings

Per Serving: 231 Calories; 16g Fat (59.9% calories from fat); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 210mg Sodium.  Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.