Ingredients:
servings: 4 Servings

20 each Shrimp, 16 - 20 size, cooked, peeled and deveined, tail-on
1 ½ cup Lettuce, finely shredded
to garnish Minced chives or herb sprigs

For the Remoulade Sauce:
1 cup Mayonnaise
2 tsp. Dijon mustard
1 tsp. Stone ground mustard
2 tblspn. Lemon juice
1 tsp. Capers, chopped fine
1 tsp. Cornichons, fine chopped or pickle relish
1/2 tsp. Chervil, minced
1/2 tsp. Chives, minced
1/2 tsp. Dill, chopped
1/2 tsp. Parsley, chopped
pinch Cayenne pepper
to taste Salt
to taste Fresh ground black pepper

Method:
Prepare Remoulade Sauce by whisk ingredients together in a bowl. Season with salt and pepper. Reserve. Place shredded lettuce in a large wine glass. Place poached shrimp around rim of glass. Place Remoulade Sauce in the center of the glass. Garnish with minced chives or an herb sprig

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