Roasted Shrimp and Prosciutto Sandwiches

1 lb. shrimp, shelled and deveined, if desired

2 cloves garlic, minced

2 t. olive oil

1/4 C. mayonnaise

2 T. light sour cream

1 T. tarragon vinegar

1 bulb fennel, finely chopped

3/4 loaf Italian bread, cut into 8 slices and toasted, if desired

2 1/2 oz. romaine lettuce (about 2 large leaves), torn into large pieces

To roast shrimp: Preheat oven to 500°F. Toss shrimp with garlic, olive oil, salt and pepper to taste. Arrange in single layer, evenly spaced, on large baking sheet coated with cooking spray. Roast shrimp on top rack of oven for 5 minutes, or until done. Let cool. Chill, covered, for a couple of hours or overnight.

To make sandwiches: In medium-sized bowl, combine mayonnaise, sour cream, vinegar, salt and pepper to taste until smooth. Coarsely chop shrimp. Add to mayonnaise mixture with fennel. Stir well to combine. Top 1 slice bread with 1 slice prosciutto, a quarter of shrimp mixture, a couple of pieces of lettuce and another slice of bread. Repeat to make 4 sandwiches.

Serves 4.