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Makes 24 hors d' oeuvres.
1/2 pound cooked, peeled, deveined rock shrimp tails
2 packages (3 ounces each) cream cheese, softened
1/2 cup chopped pecans
1/2 cup drained crushed pineapple
1/4 cup chopped ripe olives
1 tablespoon lemon juice
12 slices buttered white bread

Chop rock shrimp. Combine all ingredients except bread. Spread 6 slices bread with approximately 1/3 cup mixture per slice. Cover with remaining 6 slices bread. Cut each sandwich diagonally into 4 triangles.