1/2 pound tiny shelled cooked shrimp
1 cup mayonnaise 4 ounces Swiss cheese, shredded (about 1 cup) 1/3 cup chopped scallions 1 Tablespoon fresh lemon juice 1-1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill dash of cayenne 42 slices of petit cocktail rye bread
In medium bowl, combine shrimp, mayonnaise, cheese, scallions,
lemon juice, dill, and cayenne. If made in advance, cover and refrigerate. Preheat oven to 450 degrees Fahrenheit. Top each bread slice with about 1 Tablespoon of shrimp mixture and arrange in a single layer on a greased baking sheet. Bake until topping is golden brown and bubbly, 8 to 10 minutes. Serve at once.