Open-Faced Shrimp-Cornbread Sandwiches

• 6 cups water
• 2 pounds medium-size fresh shrimp*
• 3/4 cup mayonnaise**
• 1/2 small red onion, chopped
• 2 celery ribs, finely chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 6 (4- x 2-inch) cornbread wedges, split
• 2 tablespoons butter or margarine, melted
• 1 head Bibb lettuce
• 3 plum tomatoes, sliced

1. Bring 6 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse in cold water.
2. Peel shrimp; devein, if desired. Chop.
3. Stir together mayonnaise and next 7 ingredients in a large bowl; add shrimp. Cover and chill until ready to serve.
4. Brush cornbread evenly with melted butter; place on a baking sheet.
5. Broil 5 inches from heat 3 minutes or until toasted.
6. Layer each cornbread slice with lettuce and tomato, and top with shrimp mixture.
7. *Medium-size frozen cooked shrimp, thawed, may be substituted.
8. **Light mayonnaise may be substituted for regular mayonnaise.

water, fresh shrimp, mayonnaise, red onion, celery, fresh chives, tarragon, lemon juice, salt, pepper, cornbread wedges, butter, bibb lettuce, tomatoes

Taken from www.myrecipes.com/recipe/open-faced-shrimp-cornbread-sandwiches (may not work)