Shrimp Salad with Avocado, Bacon & Watercress

By cmschnettler

Ingredients

• 4 cups cold water
• 1 lemon, cut into quarters
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 1/2 pound fresh small shrimp, peeled and deveined
• 1 cup mayonnaise
• 1 tablespoon chipotle pepper purée
• 1 tablespoon lime juice
• 1 stalk celery, finely chopped (about 1/2 cup)
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup chopped fresh cilantro leaves
• 8 slices bacon, cooked
• 1 avocado, peeled, pitted and sliced
• 1 bunch watercress

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

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.

May serve as a sandwich, also.