Shrimp Toast Parisian

• 1 (8-ounce) can refrigerated crescent roll dough
• 1/4 cup Spicy Brown Mustard
• 2 tablespoons mayonnaise
• 2 tablespoons diced pimientos
• 1 teaspoon prepared horseradish
• 1 egg white
• 16 medium shrimp (about 1/2 pound), cooked and cleaned
• Lemon and dill sprigs, for garnish

Separate dough into 8 triangles; cut each in half crosswise to make a total of 16 triangles. Place on large ungreased baking sheet. In medium bowl, combine mustard, mayonnaise, pimientos and horseradish. Beat egg white until soft peaks form; fold into mustard mixture. Spread about 1 tablespoonful mixture on each triangle; top each with a shrimp. Bake at 375¡F for 12 to 15 minutes or until golden. Serve warm garnished with lemon and dill if desired.