Shrimp Salad Sandwiches with Avocado, Bacon & Watercress
  • Print

Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

  • Prep: 25 minutes
  • Bake: 10 minutes
  • Serves: 4

Ingredients & Directions

  • 4 cups cold water
  • 1 lemon, cut into quarters
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole coriander seeds
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • 1 cup mayonnaise
  • 1/2 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)
  • 1/4 cup chopped cilantro
  • 8 slices bacon, cooked
  • 1 cup sliced avocado
  • 1 bunch watercress
  • 8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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.


Easy Substitution: Substitute low fat or canola mayonnaise for the mayonnaise.