Open-Faced Tarragon-Shrimp Salad Sandwiches

Ingredients

• 1 teaspoon cajun spice 
• 1 cup celery thinly sliced ( 3 large ribs)
• 1 teaspoon tarragon dried
• 0.5 cup green onions finely chopped ( 2)
• 2 cups preshredded iceberg lettuce 
• 2 tablespoons juice of lemon fresh (1 lemon)
• 0.3 cup mayonnaise light
• 1 pound shrimp deveined cooked peeled
• 4 ounce sourdough bread toasted

Equipment

• bowl
• whisk

Directions

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Add shrimp, celery, and green onions.
3. Top each bread slice with 1/2 cup lettuce. Top lettuce with about 1 cup shrimp mixture.