Open-Faced Shrimp-Cornbread Sandwiches

Ingredients

• 1 head bibb lettuce 
• 2 tablespoons butter melted
• 2 rib celery finely chopped
• 12 inch cornbread wedges split
• 2 tablespoons chives fresh chopped
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon juice of lemon 
• 0.8 cup mayonnaise 
• 1 teaspoon pepper 
• 3  plum tomatoes sliced
• 0.5 small onion red chopped
• 0.5 teaspoon salt 
• 2 pounds shrimp fresh
• 6 cups water 

Equipment

• bowl
• baking sheet

Directions

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