Shrimp Remoulade Salad Print Email

1 head Bibb lettuce
1 lb peeled & de-veined shrimp
1/2 pint Tony's Remoulade sauce (to taste)
1/3 cucumber, sliced
1 small tomato, diced
Green onion (optional)

Cut bottom from Bibb lettuce, but hold head in shape. Rinse well under cool water and place on a towel to drain and still retaining shape. Transfer to a serving plate and quarter head, gently pulling apart to cover plate like a big flower. Decorate the sides of plate with sliced cucumbers. Drain shrimp and dry with paper towels and toss with remoulade to taste. Scatter over lettuce and decorate center with chopped tomatoes and a sprinkle of green onion. Rest at room temperature for a few minutes to take the chill off and serve. - Chef Mick, Tony's Market

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