Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

Serving Size: 4
Prep Time:
Total Time:


  • 4 cup cold water
  • 1 bunch watercress
  • 1 avocado, peeled, pitted and sliced
  • 8 slice bacon, cooked
  • 0.25 cup chopped fresh cilantro leaves
  • 1 stalk celery, finely chopped (about 1/2 cup)
  • 1 Tbsp lime juice
  • 1 Tbsp chipotle pepper purée
  • 1 cup mayonnaise
  • 0.5 Pound fresh small shrimp, peeled and deveined
  • 1 tsp whole coriander seed
  • 1 tsp whole black peppercorn
  • 1 lemon, cut into quarters
  • 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.