Shrimp Eggs Benedict

From Cooking Light
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.