Shrimp Tea Sandwiches

SHRIMP TEA SANDWICHES

1 can (4 1/2 oz.) tiny shrimp
1/4 cup shredded carrots
1 Tbsp. finely chopped toasted almonds
1 Tbsp. minced red pepper
1/4 cup plus 1 Tbsp. mayonnaise
1 tsp. chutney
1/2 tsp. curry powder
6 slices (6" x 4") challah (egg bread)
2 Boston lettuce leaves
12 cilantro leaves

Drain shrimp; rinse with cold water. Pat dry with paper towels. Set aside 24 shrimp; finely chop remaining shrimp. In a small bowl, combine chopped shrimp, the carrots, almonds, red pepper, 1/4 cup mayonnaise, chutney and curry powder. Trim crusts from the bread; cut each slice into two triangles. Using 1 Tbsp. mayonnaise, spread one side of each triangle, dividing evenly. Tear lettuce into pieces the same size as the bread triangles,. Top mayonnaise-covered side of triangles with lettuce and then with shrimp mixture, diving evenly; garnish each with two whole shrimp and a cilantro leaf. Cover with damp paper towels and refrigerate until ready to serve. Makes 12 tea sandwiches.