Aioli Shrimp and Dill Canapes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. Ingredients:
4 tablespoons mayonnaise |
2 garlic cloves, finely minced |
1 tablespoon fresh lemon juice |
1 teaspoon olive oil |
sea salt & freshly ground black pepper, to taste |
2 (5 ounce) cans baby shrimp, rinsed and drained |
24 slices white bread, lightly toasted, crusts removed, and cut into 2 1/2-inch rounds |
1 lemon, zest of |
fresh dill sprig |
Directions:
1. Rinse and drain shrimp, pat dry.
2. Reserve 24 whole shrimp, and chop the remainder.
3. Combine the mayonnaise, garlic, lemon juice, and olive oil in a small bowl until well mixed. Stir in the chopped shrimp, and season to taste with salt and pepper.
4. Spread the aioli onto the bread rounds.
5. Top each round with a reserved shrimp, a bit of lemon zest and tiny sprigs of fresh dill.
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