Title: Herbed Shrimp Salad with Watercress on Toasted Brioche
Categories: August 1994
Yield: 1 servings

1 1/4 lb Small shrimp; (about 60),
-shelled
; and deveined
1/4 c Mayonnaise
1/2 c Finely diced celery
1 tb Minced fresh chives;
-tarragon, or dill,
; up to 2
2 ts Fresh lemon juice
1 c Watercress sprigs
Eight; (1/2-inch) slices
; brioche or challah,
; toasted lightly

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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