Serves 4 to 6. 2 ozs.

Zatarain’s complete crab boil

2 lbs. 30-count boiled, peeled shrimp

2 tbls. mayonnaise

3 tbls. sour cream

2 tbls. chopped fresh dill

1 pkg. dill sprigs

2 tbls. chopped red onion

4 lemons, divided

1 loaf french bread or baguettes

4 tbls. salted butter, melted

4 ozs. whitefish roe/caviar

Lemon slice quarters

1. Bring 1 quart of water to boil, add crab boil, stir until dissolved, add shrimp (if shrimp is not covered, add more water), return to boil and cook for 1 minute. Turn off heat and allow to soak for 5 minutes. Strain shrimp, allow to cool, and then peel and coarsely chop.

2. Blend shrimp, mayonnaise, sour cream, chopped dill and chopped red onion. Squeeze 1 lemon into the mixture for added freshness (remove seeds). Place in refrigerator for 1 hour.

3. Slice bread on the bias and place on cookie sheet. Lightly butter and place in preheated oven on 350 degrees until toasted, about 5 to 7 minutes. Place the shrimp-mayonnaise mixture on top of the bread. Garnish each slice with 2 to 4 whole shrimp, dill sprig, whitefish caviar and a lemon slice quarter.