100g mayonnaise (use light, if you prefer)
3 tbsp tomato ketchup
300g peeled cooked shrimp
4 large slices gluten free bread
¼ iceberg lettuce
Mix mayonnaise with tomato ketchup. Add peeled cooked shrimp and some black pepper.
Cut 4 large slices gluten free bread into small squares – you should be able to get 6 squares from each.
Arrange on a platter.
Shred lettuce, divide between the squares, top each with a spoonful of shrimp then a sprinkle of cayenne pepper.
Recipe adapted from: Good Food