Author Adapted by Lisa Fain from M.M. Pack and Talk About Good
Ingredients
Ingredients for the remoulade dressing:
3/4cupmayonnaise
2tablespoonsCreole or grainy mustard
2tablespoonfreshly squeezed lemon juice
1/2teaspoonWorcestershire sauce
1/2teaspoonprepared horseradish
1/4teaspoonred pepper sauce, such as Tabasco
2clovesgarlic, minced
2green onions, green part only, finely chopped
1tablespoonchopped Italian parsley
Salt
Ingredients for the salad:
1poundsmall shrimp, 51-60 count, peeled and deveined
1tablespoonkosher salt
1head ice berg lettuce, cored and chopped
2celery ribs, finely diced
2avocados, peeled, pitted, and diced
Lemon wedges, for serving
Instructions
To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed.
To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. Cook the shrimp until pink, about 2 minutes, then drain and rinse with cold water.
To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates or into 4 bowls, and serve with the dressing on the side. I also like to serve the salad with lemon wedges for an added bit of brightness.