Mandarin Shrimp Salad

• 1 lb. (cooked weight) boiled shelled deveined shrimp (2 lb. raw shrimp in shell)
• 5 oz. can water chestnuts, drained
• 1/2 c. mayonnaise
• 1/3 c. heavy cream, whipped
• 11 oz. can mandarin orange segments, drained
• 2 dashes Tabasco sauce
• salt and white pepper
• lettuce leaves
• 1 bunch watercress
• 2 oz. jar pimiento strips

1. Slice the water chestnuts as thin as possible.
2. Fold the whipped cream into the mayonnaise.
3. In salad bowl, combine the shrimp, mayonnaise mixture, water chestnuts, orange segments and Tabasco sauce.
4. Add salt and white pepper to taste.
5. Let the salad marinate in refrigerator for 1/2 hour before serving.
6. Line cold dinner plates with lettuce leaves.
7. Spoon the salad onto the lettuce.
8. Place 2 large sprigs of watercress on each portion of salad at opposite sides of serving plates.
9. Place the pimiento strips on top of salad just before serving.

shrimp, water chestnuts, mayonnaise, heavy cream, orange segments, tabasco sauce, salt, lettuce leaves, watercress, pimiento strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458996 (may not work)