Shrimp Salad Sandwiches with Avocado, Bacon & Watercress - Pepperidge Farm
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    Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

    Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

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

    Made With

    • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
      Pepperidge Farm® Whole Grain 100% Whole Wheat Bread View Product

    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.

    Tips

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

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