1/4 small cucumber, thinly sliced
1 slice raisin bread, toasted and buttered
Salt
1/2 can (4 1/2-ounce size) medium shrimp, rinsed (about 1/2 cup drained)
2 tablespoons plain yogurt or dairy sour cream
1 tablespoon chopped green pepper
1/8 teaspoon curry powder
Toasted coconut or coconut
1. Arrange cucumber slices on toast; sprinkle with salt
2. Mix shrimp, yogurt, green pepper and curry powder; spoon over cucumbers
3. Sprinkle with toasted coconut
Note:
Refrigerate remaining shrimp in tightly covered glass or plastic container. Store no longer than 3 days.