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Low FODMAP and Gluten Free Recipe - Open shrimp cocktail sandwich

Ingredients


2 tbsp mayonnaise

1 tbsp reduced-sugar ketchup

2 tbsp chopped dill

1 lemon, cut into 8 wedges

100g pack cooked and peeled shrimp

½ cucumber, deseeded and diced

3 tomatoes, quartered

20g bag rocket

2 slices gluten free bread








Method


Make the dressing in a medium bowl. Mix the mayonnaise, ketchup, half the dill, the juice from 4 of the lemon wedges and some seasoning. Toss in the shrimp cucumber and tomatoes.

Arrange the gluten free bread on 2 plates, top each with rocket and pile on the shrimp filling. Scatter with remaining dill and serve with the lemon wedges, for squeezing over.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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