Open-Face Shrimp Melt - serves 2

Preparation - 15 minutes

3 ounces shelled and deveined cooked small shrimp, cut lengthwise into halves
1/4 cup chopped celery
2 tbsp chopped scallion (green onion)
1 tbsp plus 1 tsp reduced-calorie mayonnaise
1 tbsp dry sherry
2 tsp lemon juice
1 tsp Dijon mustard
2 slices reduced-calorie wheat bread lightly toasted
4 thin tomato slices
2 slices reduced-fat Monterey Jack cheese

Preheat broiler. In a small mixing bowl combine all ingredients except bread, tomato slices, and cheese, mix well.
Onto each slice of bread arrange 2 tomato slices and half of the shrimp mixture, then top with 1 cheese slice.
On nonstick baking sheet arrange sandwiches and broil 6 inches from heat source until cheese melts, about 1 minute.