Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise

• 1 1/2 pound small shrimp, shelled
• All-purpose flour seasoned with salt and cayenne
• Vegetable oil, for deep frying the shrimp
• 4 tablespoons minced peeled fresh gingerroot
• 1 1/3 cup mayonnaise
• 6 tablespoons Dijon-style mustard
• 8 slices rye bread, toasted lightly
• 20 radishes, trimmed and sliced thin
• 2 cups lightly packed alfalfa sprouts
• 8 watercress sprigs for garnish
• 4 teaspoons fresh lemon juice

1. In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour.
2. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain.
3. In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast.
4. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich.
5. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.

shrimp, flour, vegetable oil, fresh gingerroot, mayonnaise, mustard, rye bread, radishes, alfalfa sprouts, lemon juice

Taken from www.foodnetwork.com/recipes/open-faced-fried-shrimp-sandwiches-with-ginger-mayonnaise-recipe.html (may not work)