- 1/2 cup Marzetti® Dijon Honey Mustard Dressing
- 4 Sister Schubert’s® Yeast Dinner Rolls, halved
- 1 lb. cooked shrimp, tail removed
- 1/2 cup red onion, chopped
- 1 avocado, chopped
- 16 fresh basil leaves
In a large bowl, mix shrimp, red onion, avocado and Marzetti® Dijon Honey Mustard Dressing.
Arrange halved, toasted or grilled, Sister Schubert’s® Yeast Dinner Rolls on a large platter and spoon shrimp mixture evenly over toasts.
Top each toast with two fresh basil leaves and serve.