Shrimp Smorbrod - cooking recipe

Ingredients

6 oz. tiny shrimp
1/4 c. canned tiny peas, drained
2 Tbsp. real mayonnaise
few drops of fresh lemon juice
pinch of salt
1/4 c. butter, softened
lettuce leaves
3 slices firm sourdough rye bread
lemon slices

Preparation

In a medium bowl, mix shrimp, peas, mayonnaise, lemon juice and salt to blend.
Cut 3 slices of firm sourdough rye bread in half.
Spread each slice of bread with butter and top with lettuce leaf.
Mound about 1/4 cup shrimp mixture on top of lettuce. Cover and refrigerate several hours.
To serve, cut lemon slices very thin from edge to center.
Twist and place on shrimp mixture.