John Myers
Ingredients for 4 servings:
- 1 small head of lettuce
- 100 g shrimp tails
- 12 shrimp(s) (rock shrimp)
- ½ can/n vegetables (palm hearts)
- 3 small tomatoes
- ½ cucumber(s)
- ½ celery
- 1 cup(s) mayonnaise
- ½ lemon(s)
- 1 pinch(s) of cayenne pepper
- some paprika powder
- some chervil
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Trim the lettuce and set aside 6 small leaves. Cut the remaining leaves into thin strips and line 6 glasses with them. In a salad bowl, combine half of the shrimp tails, the sliced hearts of palm, the chopped celery, the finely diced tomatoes, and the sliced cucumber. Reserve 6 slices of cucumber. Squeeze the lemon, drizzle with it over the ingredients in the salad bowl, add the mayonnaise, and mix well. Season with a little cayenne pepper and mix well again. Transfer the mixture to the glass plates, top with a lettuce leaf and the remaining shrimp tails. Garnish each plate with 2 rock shrimp and 1 slice of cucumber, then sprinkle with paprika and chopped chervil. Serve chilled. Serve with a dry Vouvray white wine.
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