Herbed shrimp salad wiht watercress on toasted brioche

Can be prepared in 45 minutes or less.

• 1 1/4 pounds small shrimp (about 60), shelled and deveined
• 1/4 cup mayonnaise
• 1/2 cup finely diced celery
• 1 to 2 tablespoons minced fresh chives, tarragon, or dill
• 2 teaspoons fresh lemon juice
• 1 cup watercress sprigs
• eight 1/2-inch slices brioche or challah, toasted lightly

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
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