Shrimp Salad Sandwich

8 ounces cooked shrimp; shelled and de-veined

1/3 cup mayonnaise

1 tablespoon chopped parsley

1/8 teaspoon ginger; peeled and grated

salt to taste

8 thin slices of whole wheat bread

butter

In food processor, finely chop shrimp. Place in a small bowl. Stir in mayonnaise, parsley, ginger and salt. Spread margarine on one side of all the bread slices. Spread shrimp mixture on 6 slices. Stack 3 slices, shrimp-side up and top with another slice, margarine down.

Gently press sandwich together. Trim crusts. Repeat with remaining bread slices and filling. Wrap each tightly in plastic wrap. Chill at least 1 hour before slicing.

To serve, cut each sandwich in 1/2 inch wide slices; cut slices in half.

Makes 24 sandwiches