Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort.  Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!


4 cups cold water
1 lemon, cut into quarters
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
0.5 pound uncooked small shrimp, peeled and deveined
1 cup mayonnaise
0.5 ounce chipotle pepper puree (about 1 tablespoon)
1 tablespoon lime juice
1 stalk celery, finely chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
0.25 cup chopped cilantro
8 slices bacon, cooked
1 cup sliced avocado
1 bunch watercress
8 slices Pepperidge Farm® Whole Grain 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.