Ingredients:
|
Directions:
Prep lettuce by trimming, quartering lengthwise and cutting into ¼-inch wide shreds.
To prepare the sauce, combine the mustard, paprika, cayenne and 4 teaspoons of the salt in a deep bowl and stir with a whisk until thoroughly combined. Beat in the vinegar. The, whisking constantly, pour in the oil in a slow, thin stream and continue to beat until the sauce is smooth and thick. Add the scallions, celery and parsley, and mix well. Cover the bowl tightly with plastic wrap and let the sauce rest at room temperature for at least 4 hours before serving.
Meanwhile, shell and devein the shrimp. Rinse them under cold running water.
Bring 2 quarts of water and the remaining teaspoon of salt to a simmer over medium heat, drop in the shrimp and cook uncovered for 3 to 5 minutes, or until pink and firm. With a slotted spoon, transfer the shrimp to a plate to cool. Chill the shrimp until ready to serve.
Just before serving, mound the shredded lettuce attractively on six to eight chilled individual serving plates and arrange the shrimp on top. Spoon the Remoulade sauce over the shrimp and serve immediately. |
|