1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons salt
1/4 tablespoon black pepper
1 tablespoon fresh lemon juice
1.5 lb large shrimp, peeled and deveined
1 large firm mango, peeled and cut into medium cubes
4 10-inch tortillas
1 bunch watercress, tough stems discarded
• Pulse sour cream, mayo, basil, chives, salt and pepper to taste in a blender until herbs are finely chopped and mixture is pale green.
• Bring 2 quarts water, lemon juice, and 2 teaspoons salt to a boil, then poach shrimp, uncovered, at a low simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing, along with mango and stir to combine.
• Toast tortillas one at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, about 30 - 45 seconds. Transfer to a kitchen towel as toasted and loosely wrap to keep warm and to prevent drying out.
• Divide watercress among tortillas, placing it across the middle. Evenly top each tortilla with shrim salad. Tuck in ends of tortillas and roll tightly. Cut in half diagonally and serve.
This dish is perfect with a crisp white such as a Sancerre.
