25 minutes total (Active 10 minutes)
¼ cup fresh Italian parsley, finely chopped
¼ cup fresh dill (or 1 tablespoon dried dill), finely chopped
1 lb cooked shrimp (tails off), divided
1 cup shredded Mexican-cheese blend
½ cup reduced-fat mayonnaise
1 teaspoon ranch (or Greek) seasoning
1 teaspoon garlic blend paste
1 (12-oz) loaf Bakery french bread, sliced ½-inch thick
Preheat oven to 350°F. Chop parsley, dill, and ½ lb shrimp; place in medium bowl. Stir in cheese, mayonnaise, seasoning, and garlic until blended. Coat both sides of bread slices with spray.
Spread shrimp mixture on bread slices and place on baking sheet; top with the remaining shrimp. Bake 10–12 minutes or until cheese melts and toasts are hot. Serve.
NOTE: Shrimp mixture can also be served cold on toasted baguette slices.
Picture and Recipe courtesy of Publix