- STEP 1
- 3/4 POUND (OR 20) SHRIMP; PEELED, CUT INTO THIRDS (FRESH OR FROZEN)
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1 TEASPOON KOSHER SALT
- STEP 2
- 1 CUP CUCUMBER; SEEDS REMOVED AND DICED SMALL
- 1 TABLESPOON DILL; CHOPPED
- 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
- 1/4 TEASPOON LEMON ZEST
- 1/4 TEASPOON GROUND CARAWAY (OR CELERY SALT)
- 2 TABLESPOONS BLUE PLATE® LIGHT MAYONNAISE WITH GREEK YOGURT
- STEP 3
- 4 SLICES RYE BREAD (OR BREAD OF YOUR CHOICE)
- 1 CLOVE GARLIC; CUT IN HALF