Shelly's Recipe

SHRIMP TOAST PARISIAN

Category: Seafood

1 (8 oz) can refrigerated crescent roll dough
1/4 cup Spicy Brown Mustard
2 tbsp mayonnaise
2 tbsp diced pimientos
1 tsp prepared horseradish
1 egg white
16 medium shrimp (about 1/2 pound), cooked and cleaned
Lemon and dill sprigs, for garnish

Separate dough into 8 triangles; cut each in half crosswise to make a total of 16 triangles. Place on large ungreased baking sheet.

In medium bowl, combine mustard, mayonnaise, pimientos and horseradish. Beat egg white until soft peaks form; fold into mustard mixture. Spread about 1 tbspful mixture on each triangle; top each with a shrimp.

Bake at 375 for 12 to 15 minutes or until golden. Serve warm garnished with lemon and dill if desired.