20 mini-pita breads
|Cut mini-pitas in half. Coarsely chop shrimp; combine with dill,
mayonnaise, and salt and pepper to taste.
Tear off small pieces of lettuce to line the pita cases so lettuce extends over edges to form frills. Spoon a teaspoon of shrimp mixture into each pita case. Refrigerate until serving.
Makes 40 appetizers.