Preheat oven to 425 degrees. Place sliced sourdough on a foil covered baking sheet and brush the bread with a small amount of olive oil. Bake 8-10 minutes until lightly toasted. Remove from oven and cool.
Beat together cream cheese, mayonnaise and Dijon mustard in large bowl. Fold in shrimp, green onions, dill, lemon juice, lemon peel and tobasco. Season with salt and pepper to taste.
Spread 1 T shrimp mixture on top of each toasted baguette slice. Broil briefly until the shrimp mixture just begins to brown, about 1-2 minutes. Top with a small fresh sprig of dill. Serves 8-10.
Kunde Family Winery Sauvignon Blanc – Block 4SB20 and/or Magnolia Lane Sauvignon