1 pound headless shrimp, peeled, deveined, and cooked
3 tablespoons mayonnaise
2 tablespoons finely chopped bright green olives, such as Castelvetrano
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onion (green tops only)
2 teaspoons fresh lemon juice
½ teaspoon Mrs. Dash original salt-free seasoning blend
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 slices firm white sandwich bread, frozen
Garnish: 12 lemon curls*
Instructions
In the work bowl of a food processor, pulse shrimp until finely chopped.
In a bowl, combine shrimp, mayonnaise, olives, celery, green onion, lemon juice, Mrs. Dash, salt, and pepper, stirring until blended. Cover, and refrigerate until cold, approximately hours. Using a 2-inch round cutter, cut 12 shapes from frozen bread, discarding scraps. Place bread rounds in a resealable plastic bag until bread has thawed.
Place a scoop of cold shrimp salad on each thawed bread round.
Garnish each canapé with a lemon curl, if desired. Serve immediately.
Notes
*Using a channel knife or a zesting tool, cut long strips of lemon peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-salad-canapes-recipe/