Ingredients
Remoulade:
1/4 cup Crème Fraiche
1/3 cup Mayonnaise
1 1/2 tsp. Dijon Mustard
1 tsp. Capers
2 Cornichons
1 tsp. Chopped Parsley
2 tsp. Chopped Shallot
1/2 tsp. Lemon Juice
Dressing:
1 Tbsp. Lemon Juice
1 1/2 Tbsp. Canola Oil
1 drop Honey
Salt
Pepper
Other:
3/4 lb. Pre-cooked Shrimp
1 Avocado
8 Large Leaves Butter Lettuce
1 cup chopped Romaine
❃❃Serves 2❃❃
Preparation
Combine 1 Tbsp. lemon juice, 1 1/2 Tbsp. canola oil, 1 drop honey, pinch of salt and pinch of pepper in a small mason jar and shake.
Chop romaine, separate butter lettuce, chop capers, chop cornichons, chop parsley and chop shallot.
Remoulade Sauce
Combine crème fraiche, mayonnaise, Dijon, capers, parsley, cornichons, shallot and 1/2 tsp. lemon juice. Stir in shrimp making sure all are coated.
Lettuce & Avocado
Put 4 leaves of butter lettuce on each plate, top with 1/2 cup chopped romaine in the middle.
Cut avocado in half, remove seed and with the avocado still in the skin make slices the long way. Scoop out slices cleanly with a spoon running along the inside of the skin.
Lightly toss with the lemon juice, canola oil and honey dressing. This is the dressing for this part of the salad, but this will also keep the avocado from browning.
Assemble
On top of the romaine put ½ of the avocado slices on each plate and then on top of the avocados add ½ of the shrimp salad.