Herbed Shrimp Salad with Watercress on Toasted Brioche Recipe

Herbed Shrimp Salad with Watercress on Toasted Brioche Recipe

  • 1 1/4 pounds small shrimp (about 60), shelled and deveined
  • 1/4 cup mayonnaise
  • 1/2 cup finely diced celery
  • 1 to 2 tablespoons minced fresh chives, tarragon, or dill
  • 2 teaspoons fresh lemon juice
  • 1 cup watercress sprigs
  • eight 1/2-inch slices brioche or challah, toasted lightly
  1. In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
  2. 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.
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