12 cooked shrimp
12 canned water chestnuts
12 thin strips smoked salmon
lemon juice
freshly ground pepper
Wrap shrimp around water chestnut;
wrap salmon strip around shrimp and chestnut;
secure with toothpick.
Sprinkle with lemon juice and freshly ground pepper.
Serve with Dill Mayonnaise.
Dill Mayonnaise:
1 pkg. (8 oz) cottage cheese
2 tbs. milk
2 tsp. white vinegar
1/2 tsp. dry mustard
1/2 tsp. Dillweed
Place ingredients in blender or food processor;
puree until creamy and about the texture of mayonnaise,
adding more milk by teaspoonfuls if needed to cream.
Yield: 1 cup.
|