2 ( 4-1/2 ounce) cans broken shrimp, drained, rinsed, finely chopped
1/2 cup Mayonnaise or salad dressing
1/3 cup Finely chopped onion
1/4 cup Finely chopped celery
1 tablespoon Chopped fresh parsley
2 teaspoons Lemon juice
1/4 teaspoon Salt
1 (16 ounce) loaf sliced snack rye bread
Fresh dill weed or dried dill weed, if desired
In small bowl, combine shrimp, mayonnaise, onion, celery, parsley, lemon juice and salt; mix well. Spread on rye bread slices. Garnish with fresh dill weed. Cover; refrigerate until serving time.
Yield: About 40 appetizers.