1 (1 1/2 lb.) loaf thin sliced sandwich bread
1 (4 1/2 oz.) can tiny shrimp, drained
3/4 c. mayonnaise or salad dressing
1/3 c. grated Parmesan cheese
1/3 c. (3 oz.) shredded Swiss cheese
1/4 tsp. Worcestershire sauce
1/8 tsp. hot sauce
Paprika

Roll each bread slice to 1/4" thickness, cut with a 2 1/2" cutter (usually get 2 out of one slice). Gently press in sprayed or buttered miniature muffin pans. Bake at 400 degrees for 8 to 10 minutes until lightly brown.

Rinse shrimp, let stand in ice water for 20 minutes; drain well.

Combine shrimp and next 5 ingredients, mix well. Spoon shrimp mixture evenly into tart shells, sprinkle lightly with paprika. Bake at 400 degrees for 8 to 10 minutes or until bubbly. Bread tarts may be stored in Tupperware for several days or frozen.