|French bread loaf||1 (18 Inch Long)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Lemon juice||1 Tablespoon|
|Dill seed||1⁄2 Teaspoon|
|Coarsely chopped cucumber||1⁄2 Cup (8 tbs)|
|Shrimp in shell||1 1⁄2 Pound (About 2 Cups, Cleaned Cooked / Canned)|
|Stuffed green olives||3⁄4 Cup (12 tbs)|
Cut bread lengthwise in half; butter both halves; cover with layer of lettuce.
Gently press on lettuce so butter holds it in place.
Blend cream cheese, lemon juice, and salt; stir in dill seed and cucumber.
Reserve half the shrimp and several olives for trim; coarsely chop remaining shrimp and olives.
Stir chopped shrimp and olives into cream-cheese mixture and spread evenly over lettuce leaving a green ruffle all around.
Trim with whole shrimp and sliced olives.
Cut each half loaf in 4 or 5 slices.