Baby Shrimp With Butter Lettuce Salad Recipe - Cooking Index
Baby Shrimp With Butter Lettuce Salad Recipe - Cooking Index
This dish makes a fine first course. It is easy to do and if the shrimp are fresh it is delicious. You can use some other form of chopped lettuce if you wish.
Courses: Salads| 12 oz | 340g | Cooked shrimp - cleaned |
| 4 oz | 113g | Butter lettuce heads - (1 head per person) (small) |
| Fresh parsley - for garnish | ||
| Dressing | ||
| 1 cup | 237ml | Olive oil |
| 2 tablespoons | 30ml | Red wine vinegar |
| 4 tablespoons | 60ml | Lemon juice - fresh |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Oregano |
| 2 | Garlic cloves - crushed | |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
Blend all ingredients for the dressing in a food blender or with a wire whip. Chill before serving. Remove a few of the center leaves of the heads of butter lettuce. Chop and mix with the shrimp.
Place the lettuce "bowl" on a plate and pour a bit of the dressing over it. Place the chopped lettuce and shrimp mixture in the center of the "bowl". Add just a bit of the dressing and serve. Garnish with the parsley.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-31-1991 issue - The Springfield Union-News
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