Ingredients
4 cups cold water1 lemon, cut into quarters1 teaspoon whole black peppercorns1 teaspoon whole coriander seeds0.5 pound uncooked small shrimp, peeled and deveined1 cup mayonnaise0.5 ounce chipotle pepper puree (about 1 tablespoon)1 tablespoon lime juice1 stalk celery, finely chopped (about 1/2 cup)1 small red onion, finely chopped (about 1/2 cup)0.25 cup chopped cilantro8 slices bacon, cooked1 cup sliced avocado1 bunch watercress8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
Instructions
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.
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