Recipe - Herbed Shrimp Salad With Watercress On Toasted Brioche

1 One fourth pound Small shrimp; (about 60),
shelled
; and deveined
One fourth cup Mayonnaise
One half cup Finely minced celery
1 tablespoon Minced fresh chives;
tarragon, or dill,
; up to 2
2 teaspoon Fresh lemon juice
1 cup Watercress sprigs
Eight; (1/2inch) 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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