Cooking Directions

• 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.

Ingredients

• 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