- 2 Tbsp mayonnaise
- 2 Tbsp yogurt
- 1 Tbsp lemon juice
- salt and pepper
- 1 grapefruit
- 1 tomato
- 1-3/4 oz peeled miniature shrimp 50g
- whole wheat toast
- Combine the mayonnaise with the yogurt and lemon juice, and season to taste with salt and pepper.
- In a zigzag pattern cut the grapefruit in half, scoop out the wedges and remove the membranes. Cut the grapefruit wedges and the tomato into small cubes and mix with the shrimp. Fill the grapefruit halves with the shrimp mixture and pour the marinade on top. Garnish with dill.
- Toast the bread, cut the slices in half and serve with the shrimp dish.