Shrimp Pinwheel Sandwiches - cooking recipe

Ingredients

1/2 lb. medium shrimp, cooked and peeled (frozen may also be used)
1/4 c. mayonnaise or salad dressing
1 Tbsp. fresh lemon juice
1 Tbsp. dry sherry
1/8 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. chopped fresh parsley
14 slices thin white bread
2 Tbsp. margarine, softened

Preparation

Add shrimp to food processor with mayonnaise, lemon juice, sherry, salt and pepper; puree until smooth.
Transfer to small bowl and stir in parsley.
Trim crusts from bread.
Place 2 slices end to end, overlapping 1/2 inch.
With rolling pin, roll bread into a very thin, 7 x 4-inch rectangle; spread lightly with butter and then with 2 tablespoons shrimp puree.
Roll bread up tightly from 4-inch side, jelly roll fashion.
Wrap in plastic wrap and refrigerate up to 4 hours.
Repeat with remaining bread.
To serve, slice thin and arrange on trays.