Herbed Shrimp Salad with Watercress on Toasted Brioche

• 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

1. In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through.
2. Drain shrimp well and cool completely.
3. Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste.
4. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

shrimp, mayonnaise, celery, fresh chives, lemon juice, watercress sprigs

Taken from www.epicurious.com/recipes/food/views/herbed-shrimp-salad-with-watercress-on-toasted-brioche-12494 (may not work)