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Open-faced sandwiches with shrimp, tomato, and lime mayonnaise

A sandwich with a twist. This lunch is light, refreshing and fantastic served al fresco.


Serves: 4
Prep time: 10 minutes
Cook time:
Syns per serving:  ½

Add 6 Syns if not using 100% Wholewheat bread as a Healthy Extra.



12oz frozen cooked and peeled shrimp, defrosted and drained
2 tbsp lime juice
2 large tomatoes, halved, seeds removed and chopped
½ cup (4oz) fat-free plain yogurt
3 tbsp fat-free mayonnaise
Freshly ground black pepper
8 (1oz each) slices whole-wheat bread
3 cups (3oz) watercress or arugula


1. In a bowl, mix the shrimp with the lime juice, tomatoes, yogurt, and mayonnaise and season with salt and pepper to taste.

2. Place 2 slices of bread on each plate and top with a small handful of watercress or arugula. Divide the shrimp topping among the bread and serve immediately.

Tip: Packing the filling separate from the bread and then building your sandwich at lunchtime keeps the bread fresh and dry.

Add 6 syns if not taking 2oz whole-wheat bread as a Healthy Extra 'b' choice.

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