Pork Cracklin's, Shrimp, And Green Pea Salad

Recipe Ingredients

1		Slab bacon - (14 oz) - cut 1/2" cubes
2 lbs	908g / 32oz	Uncooked medium shrimp
1/2		Fresh lemon
1 cup	237ml	Mayonnaise
3 tablespoons	45ml	Fresh lemon juice
3 tablespoons	45ml	Whipping cream
1 teaspoon	5ml	Prepared white horseradish
1		Bag frozen green peas - (16 oz) - thawed
1/3 cup	48g / 1.7oz	Diced dill pickle
1		Curly endive head
3		Hard-boiled eggs - peeled, and
		Cut into quarters
2		Tomatoes - cut into wedges (medium)

Recipe Instructions

Cook bacon in skillet over medium heat until crisp and brown, stirring frequently, about 20 minutes. Using slotted spoon, transfer bacon to paper towels to drain.

Cover shrimp with water in large saucepan. Squeeze lemon half into water; add lemon to water. Sprinkle generously with salt. Bring shrimp to boil. Remove from heat; let stand 1 minute. Drain, cool, and peel shrimp. Cover and chill.

Blend mayonnaise, 3 tablespoons lemon juice, cream, and horseradish. Season with salt and pepper. Cover and chill.

Combine shrimp, peas, pickle, and 3/4 cup dressing in large bowl. Line large salad bowl with endive leaves. Mound shrimp salad in center of salad bowl. Garnish with hard-boiled eggs and tomatoes. Sprinkle bacon cracklings over top. Serve, passing remaining dressing separately.

This recipe yields 6 servings.

Description:

"Try this as part of a barbecue buffet."

Source:
Bon Appetit, July 2003

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