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Herbed Shrimp Salad With Watercress On Toasted Brioche

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CATEGORY CUISINE TAG YIELD
August 1994 1 Servings

INGREDIENTS

1 1/4 lb Small shrimp, about 60
shelled
and deveined
1/4 c Mayonnaise
1/2 c Finely diced celery
1 T Minced fresh chives
tarragon or dill
up to 2
2 t Fresh lemon juice
1 c Watercress sprigs
Eight, 1/2-inch slices
brioche or challah
toasted lightly

INSTRUCTIONS

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  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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