cooked shrimp, diced small
fresh herbs--I used chives and dill
dash of mustard
sliced grape tomatoes
salt and pepper to tast
enough mayonnaise to hold it together.
Mix together and serve on toast.
I make this whenever my shrimp cocktail is not to my liking. This one was a tad overcooked and not very flavorful, so it went quickly to shrimp salad (and was quite good in that incarnation). I like the substitution of small tomatoes for the more traditional celery, because it adds a burst of sweetness, and the mositure allows for less mayonnaise.
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