Portion Size: ½ c. shrimp salad on ½ c. watercress leaves

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups cooked small shrimp	Deveined, peeled and tail removed.
1/2 cup light mayonnaise
1 teaspoon fresh lemon zest
1/2 cup fresh lemon juice
1/4 cup fresh Tarragon
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chopped watercress leaves	Or other green leafy vegetable. Remove any tough stems or membranes.
2 tablespoons drained capers
1 large avocado	Wash, peel, seed and dice. (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, shrimp, cappers and pepper.
2	On individual serving plates. Place ½ cup watercress leaves.  Top with ½ cup shrimp.
3	Just before serving top with avocado. Serve chilled.