Shelly's Recipe

DELUXE SHRIMP REMOULADE WEDGE SALAD

Category: Salads - Seafood

2 lbs peeled and deveined shrimp (or leftover salmon, flaked)
1/2 - 1 pint Remoulade Sauce, to taste - or a recipe follows*
6 slices Applewood smoked bacon, cooked and chopped
1 head iceberg lettuce, or 2 heads baby Iceberg lettuce, cut into 4-8 wedges
1 pint cherry or grape tomatoes, split - or tomato wedges
1/2 cucumber, split, cored & sliced
1 avocado, cubed
1/2 cup sliced black olives
4 hard boiled eggs, sliced or wedged
Tony's Homemade Croutons
Rustic bread (sourdough, ciabatta or baguette)

Cook shrimp 1-2 minutes in boiling salted water (Can also be sauteed. If using large or jumbo shrimp, split lengthwise after cooking. Also great with cold salmon crumbled into chunks. Toss with remoulade sauce to taste and chill until ready to use.

Cook bacon, cool, chop and reserve. Core lettuces, split, wash, drain and cut each into wedges - taking care keep the wedges in shape. Place each on a plate about twice the size as the wedge.

Immediately before serving, spoon shrimp and sauce over the top of the lettuce wedges. Garnish plate decoratively with tomatoes, cucumber, black olives and hard boiled egg, and then sprinkle with bacon, avocado and croutons. Serve with rustic bread and chilled white wine or beer.

Serves 4 as a meal or 8 as a side dish with steak.

*Classic Remoulade
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup celery
2 tbsp chopped garlic
2 tbsp prepared horseradish
3 tbsp Creole or Whole grain mustard
3 tbsp yellow mustard
3 tbsp ketchup
3 tbsp chopped parsley
1 tsp salt
1/4 tsp cayenne
1/8 tsp freshly ground black pepper

In a large blender or food processor, puree lemon juice through black pepper until almost smooth, about 45 seconds, chill.