Ingredients
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3 cups cooked peeled shrimp
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1 stalk celery
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2 tbsp fresh dill
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3 tbsp mayonnaise
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1/3 cup plain low-fat Greek yogurt
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1 1/2 tbsp lemon juice
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2 tsp Dijon mustard
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1 tsp Worcestershire sauce
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16 slices pumpernickel bread
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1 cup watercress
Steps
1
Remove tails from the shrimp. Finely chop shrimp, celery, and dill. In a medium bowl, combine the mayonnaise, yogurt, lemon juice, mustard, Worcestershire, salt, and pepper. Fold in shrimp, celery, and dill.
2
Cut the crusts from the bread and cut into small rectangles. Divide shrimp salad among half of the slices. Top with watercress and remaining slices of bread.
