Recipe for Open-Faced Shrimp-Cornbread Sandwiches 
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Yield:
6
Ingredients:
Amount Ingredient
6 cup water
2 lb medium-size fresh shrimp
(frozen shrimp may be substituted)
3/4 cup mayonnaise
(light mayonnaise may be substituted)
1/2 sm red onion chopped
2 x celery ribs finely chopped
2 tbl chopped fresh chives
1 tbl chopped fresh tarragon
1 tbl lemon juice
1/2 tsp salt
1 tsp freshly-ground black pepper
6 x cornbread wedges - (4" by 2") split
2 tbl butter or margarine melted
1 head Bibb lettuce
Instructions:
Instructions: 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.

Peel shrimp; devein, if desired. Chop.

Stir together mayonnaise and next 7 ingredients in a large bowl; add shrimp. Cover and chill until ready to serve.

Brush cornbread evenly with melted butter; place on a baking sheet. Broil 5 inches from heat 3 minutes or until toasted.

Layer each cornbread slice with lettuce and tomato, and top with shrimp mixture.

This recipe yields 6 entree servings or 12 appetizer servings.

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