Posted by Chantel Martiromo
Recipe attributed to "Good Food to go- healthy lunch your kids will love"
by Brenda Bradshaw and Cheryl Mutch, M.D. published by Random house
Canada. You can view its website at randomhouse.ca
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This sandwich can be made with any types of bread and is also delicious
with a few slices of avocado. If you are serving it immediately, mash a
little lemon or lemon juice with avocado to prevent it from browning.
1/2 cup peeled cooked shrimp
1 tomato, seeded, diced
1 round tbsp. mayonnaise
2 tsp. cocktail sauce
1 tsp. chopped fresh parsley(optional)
4 slices whole wheat bread
1 large handful arugula
The night before, in small bowl, combine shrimp, tomatoes, mayonnaise,
cocktail sauce and parsley(optional) and refrigerate overnight.
In the morning, lightly toasted bread, Spread shrimp mixture on 2 slices
of bread and top with arugula and remaining slices of bread. Cut
sandwiches in half and pack in reusable containers.
Yield serves 2