Mexican : Shrimp and Mango Salad Sandwiches

• 1 pound uncooked large shrimp, peeled and deveined
  
• 2/3 cup chopped mango
  
• 1/4 cup chopped cilantro
  
• 2 tablespoons chopped red onion
  
• 3 tablespoons mayonnaise
  
• 2 teaspoons lemon juice
  
• 1/4 to 1/2 teaspoon TABASCO® brand Habanero Sauce
  
• 6 slices pumpernickel bread
  

Cook shrimp in boiling, salted water just until done, about 3 minutes. Drain and cool. Cut shrimp into 1/4-inch pieces and place in a large bowl along with mango, cilantro, onion, mayonnaise, lemon juice, and TABASCO^® Habanero Sauce. Mix well and refrigerate until ready to serve.

Divide salad equally among 3 slices of the bread; top with remaining slices and serve.

Makes 3 servings.