Campbell's Kitchen


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

4 cup cold water1 lemon, cut into quarters1 tsp whole black peppercorn1 tsp whole coriander seed½ lb fresh small shrimp, peeled and deveined1 cup mayonnaise1 Tbsp chipotle pepper purée1 Tbsp lime juice1 stalk celery, finely chopped (about 1/2 cup)¼ cup chopped fresh cilantro leaves8 slice bacon, cooked1 avocado, peeled, pitted and sliced1 bunch watercress8 slice Pepperidge Farm® 100% Natural Soft 100% Whole Wheat Bread

Directions

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.

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Tags: Sandwich, Lunch, Bread, Shellfish, Pork, Seafood, Shrimp, Avocado, Southwestern, Entertaining

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