Active Time

　　45 min

　　Total Time

　　45 min

　　

Ingredients

Makes 8 open-faced sandwiches, serving 4 as a light main course

　　1 1/4 pound medium shrimp (38 to 40)

　　1/4 cup chilled heavy cream

　　1/4 cup sour cream

　　2 tablespoons drained bottled horseradish

　　2 firm-ripe California avocados

　　1 tablespoon fresh lemon juice

　　1/2 stick (1/4 cup) unsalted butter, softened

　　8 slices rye bread

　　8 leaves Boston lettuce

　　1/2 small red onion, thinly sliced

　　1 1/2 tablespoons drained bottled capers

　　

Step 1

Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.

　　

Step 2

Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.

　　

Step 3

Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.

　　

Step 4

Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.