Shrimp Mini Smørrebrød (Smørrebrød med Rejer)

http://www.eatingwell.com/recipes/shrimp_mini_sm_rrebr_d_sm_rrebr_d_med_rejer.html

From EatingWell:  May/June 2008

Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

16 pieces | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons finely chopped shallot
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped capers
• 16 slices cocktail-size thin rye or pumpernickel bread
• 9 ounces cooked salad (or baby) shrimp
• 1 lemon, cut into paper-thin wedges

Preparation

1. Combine mayonnaise, shallot, parsley, mustard and capers in a small bowl; cover and refrigerate for at least 15 minutes (or up to 1 day) to blend flavors.
2. Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.

Nutrition

Per 2 pieces : 113 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 48 mg Cholesterol; 13 g Carbohydrates; 9 g Protein; 1 g Fiber; 304 mg Sodium; 73 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smørrebrød for up to 8 hours.