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Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

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These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort.  Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!

Instructions

Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer.  Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.  Rinse the shrimp mixture with cold water and drain well in a colander.  Discard the lemon, peppercorns and coriander seeds.
Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl.  Add the shrimp and cilantro and stir to coat.  Cover and refrigerate for 30 minutes.
Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.

Ingredients

4 cups cold water
1 lemon, cut into quarters
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
0.5 pound uncooked small shrimp, peeled and deveined
1 cup mayonnaise
0.5 ounce chipotle pepper puree (about 1 tablespoon)
1 tablespoon lime juice
1 stalk celery, finely chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
0.25 cup chopped cilantro
8 slices bacon, cooked
1 cup sliced avocado
1 bunch watercress
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread