Shrimp and Salad Remoulade

A remoulade is simply mayonnaise based sauce with pickles and condiments added for flavor, excellent on fish or cold salad platters.

• 2 pounds cooked shrimp
• 1 small head lettuce
• 2 leeks, white only
• 12 to 15 cherry tomatoes (optional)
• 1 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 1/2 tablespoon Dijon mustard
• 1 teaspoon honey
• 2-3 drops (or to taste) hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

METHOD

Chill all ingredients.

In center of a large, chilled, oval platter place about three large, whole, crisp green lettuce leaves.

Coarsely chop remaining lettuce and arrange neatly around the edge of the platter.

Slice leeks thinly, and place on top of lettuce. Add cherry tomatoes to this decoration.

Remoulade: Combine the mayo, relish, mustard, honey, hot sauce, salt and pepper and mix thoroughly.

Pour remoulade carefully and artfully into lettuce leaves in center of platter.

Arrange the shrimp around edge of platter atop the chopped lettuce and sliced leeks.

Serve cold.

Serves 10 - 12

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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