Baby shrimp are perfect for this appetizer. They’re just the right size to be served on slices of bread, and because they’re sold cooked and peeled, preparation time is minimal. The shrimp mixture is best made a day before serving to allow time for the flavors to blend.

3/4 cup mayonnaise
2 tablespoons capers, chopped
1 1/2 tablespoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon grated lemon peel
1/8 teaspoon freshly ground pepper
1 lb. cooked baby or small salad shrimp
20 thin slices firm white or pumpernickel bread
3 tablespoons olive oil

1. In medium bowl, stir together mayonnaise, capers, dill, lemon juice, lemon peel and pepper. Add shrimp; gently stir until shrimp are evenly coated. Place in serving bowl; cover and refrigerate at least 4 hours or overnight.

2. Meanwhile, heat oven to 400°F. With 1 3/4-inch round cookie cutter, cut bread slices into rounds. Brush both sides with oil; place on baking sheet. Bake 7 to 10 minutes or until toasted; cool. Serve with shrimp.

20 appetizers

PER APPETIZER: 135 calories, 9.5 g total fat (1.5 g saturated fat), 6 g protein, 7 g carbohydrate, 50 mg cholesterol, 190 mg sodium, .5 g fiber