Herbed shrimp salad with watercress on toasted brioche

1 servings

Ingredients

Quantity Ingredient
1¼ pounds Small shrimp; (about 60), shelled
; and deveined
¼ cup Mayonnaise
½ cup Finely diced celery
1 tablespoon Minced fresh chives; tarragon, or dill,
; up to 2
2 teaspoons Fresh lemon juice
1 cup Watercress sprigs
Eight; (1/2-inch) slices
; brioche or challah,
; toasted lightly

Directions

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.

Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

Makes 4 sandwiches.

Gourmet August 1994

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