Shrimp Remoulade

Ingrédients

• 1 Tbsp. apple cider vinegar
• 1 Tbsp. fresh parsley
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. plain greek yogurt (you could also use mayonnaise)
• 1 tsp. smoked paprika
• 1 tsp. hot sauce (I like sriracha)
• 2 Tbsp. stone-ground Dijon mustard
• 3 Tbsp. yellow onion, chopped
• 1 tsp. lemon juice
• salt and pepper to taste
• 1 large tomato, cut into 4 thick slices
• 2 cups romaine lettuce, shredded
• 12 cooked jumbo shrimp, peeled and with tails removed
• hot sauce (optional) for garnish

Préparation

1. 1

   --- For the Remoulade: ---

2. 2

   Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce. Taste and re-season if necessary, or add more hot sauce if you like things spicy.

3. 3

   --- To Assemble: ---

4. 4

   Toss shrimp with remoulade sauce until they are completely coated. Cover and chill for at least an hour, then pull out when ready to serve.

5. 5

   Place 1 tomato down on each of 4 serving plates. Top with a handful of romaine and three chilled, remoulade-coated shrimp. Sprinkle a bit of hot sauce around the plate for an extra kick. Serve immediately.