1 lemon, cut into quarters
1 tsp whole black peppercorn
1 tsp whole coriander seed
½ lb fresh small shrimp, peeled and deveined
1 cup mayonnaise
1 Tbsp chipotle pepper purée
1 Tbsp lime juice
1 stalk celery, finely chopped (about 1/2 cup)
¼ cup chopped fresh cilantro leaves
8 slice bacon, cooked
1 avocado, peeled, pitted and sliced
1 bunch watercress
8 slice Pepperidge Farm® 100% Natural Soft 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.
Easy Substitution: Substitute low fat or canola mayonnaise for the mayonnaise.