Salade de crevettes à la mayonnaise crémeuse au citron

Ingrédients

• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek-style yogurt
• 1 pound cooked large or medium shrimp (31-40 or 41-50 per pound, patted dry with a clean towel)
• 1 tablespoon extra-virgin olive oil
• 3 green onions (white and green parts thinly sliced, or 1/4 cup finely chopped red onion)
• 1 celery stalk (finely chopped)
• 2 tablespoons chopped fresh herbs (such as parsley, cilantro, basil, dill or a mixture of your favorites)
• 2 tablespoons freshly grated lemon zest
• 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt or table salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or to taste)
• 4 cups butter lettuce leaves (torn into large pieces)

Préparation

1. 1

   In a small bowl, whisk the mayonnaise and yogurt together until smooth and creamy.

2. 2

   Put the shrimp in a large mixing bowl. Add the olive oil, onion, celery, herbs, lemon zest, salt, black pepper and cayenne. Stir until the shrimp are evenly mixed with the seasonings.

3. 3

   Add the yogurt-mayo to the bowl and gently fold into the shrimp until they're coated. Chill in the refrigerator 15-30 minutes, if desired.

4. 4

   When you're ready to serve, line a platter with half of the butter lettuce. Spoon half of the salad over the lettuce. Arrange the remaining lettuce over the shrimp, then top with the remaining shrimp. Enjoy.