A few weeks ago I made these. Since I had to bring a few appetizers to my Mom’s for Labor Day weekend and because they were so delicious I thought ‘why not turn them into an app?’. So I did. I adjusted the original recipe’s amount to my taste and made less than the orginal recipe as we had other apps as well (like these puff pastry bites and pita chips with peperonata) and wrapped them in Boston Lettuce leaves. Delicious, light and pretty easy to put together.
Shrimp Salad Lettuce Wraps
Ingredients:
- 1&1/2 tbsp mayonnaise
- 1 tbsp whole-grain mustard
- 1/4 cup cornichons, chopped small, plus 1 Tbsp brine
- Black pepper
- 1/2 lb cooked, peeled and deveined large shrimp cut into half inch pieces
- 1&1/2 tsp chopped fresh tarragon
- 1 head Boston Lettuce, leaves separated, washed and dried.
- Toothpicks for securing
Instructions:
- In a large bowl, whisk together the mayonnaise, mustard, brine and season with pepper.
- Add the shrimp, cornichons and tarragon and toss to combine.
- Using the smaller leaves (not the white inner ones), lay the leaf flat and scoop a small amount of shrim mixture into one end of the leaf. Carefully roll up the leaf, trimming any excess, and secure with a toothpick.
Keep chilled, serve cold.
Shrimp Salad adapted from Woman’s Day, via christina.
Sparks from the Kitchen 