Yield
Makes 6 entrée servings or 12 appetizer servings

How to Make It

Step 1

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.

Step 2

Peel shrimp; devein, if desired. Chop.

Step 3

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

Step 4

Brush cornbread evenly with melted butter; place on a baking sheet.

Step 5

Broil 5 inches from heat 3 minutes or until toasted.

Step 6

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

Step 7

*Medium-size frozen cooked shrimp, thawed, may be substituted.

Step 8

**Light mayonnaise may be substituted for regular mayonnaise.

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