Shrimp and Avocado Tea Sandwiches | Blue Flame Kitchen

Ingredients

• 3/4 lb (0.375 kg) frozen peeled and de-veined raw shrimp, thawed and rinsed
• 1 cup diced ripe avocado
• 2 tsp extra virgin olive oil
• 2 tsp fresh lemon juice
• 1 tsp chopped fresh dill
• 1/2 tsp salt
• 2/3 cup cream cheese, softened
• 2 tbsp thinly sliced fresh chives
• 1 tsp grated lemon peel
• 1 tsp fresh lemon juice
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 12 slices Rye Bread, 1/4 inch thick