Ingredients
3/4 lb. (16-20 count) Pre-cooked shrimp
½ cup Crème Fraiche
¼ cup Light Mayonnaise
1 Tbsp. chopped Chives
1 Tbsp. minced Dill
1 Lemon
Salt
Pepper
2 Heirloom Tomatoes
Butter Lettuce
❃❃Serves 4❃❃
Preparation
Chop chives, mince dill, cut 4 thick slices of tomato, separate and wash lettuce and cut each shrimp into four pieces after tails have been removed.
Make Shrimp Salad
Combine crème fraiche, mayonnaise, chives, dill and shrimp in a bowl. Add a pinch of salt and pepper and a small squeeze of lemon. Stir and combine.
Assemble
Put 3-4 leaves of the butter lettuce on each plate. Top with a thick slice of tomato that is seasoned with a small pinch of salt and pepper. Top each tomato with ¼ of the shrimp salad and garnish with a dill sprig.
Serve or refrigerate covered until ready to serve for up to two hours.