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Categories:
shrimp head lettuce thyme bay leaf parsley mayonnaise ketchup yogurt Tabasco sauce white red pepper scallions salt
Viewed: 60 - Published at: 3 years agoIngredients
- 2 lb. shrimp
- 1 head lettuce
- 1 dash thyme
- 1 bay leaf
- 1 tbsp. finely chopped parsley
- 10 oz. frozen trimmed asparagus, thawed
- 1 cup mayonnaise
- 1 tbsp. ketchup
- 7 oz. yogurt
- 2 to 3 drops Tabasco sauce
- 1 tsp. white
- red pepper
- 2 to 3 scallions, minced (greens only)
- Salt and pepper
Method
- Clean the shrimps and place them on high heat in a pot of hot water.
- Add the bay leaf, thyme, parsley, salt and pepper.
- Boil shrimp a few minutes; drain, then peel.
- Wash the lettuce; dry well, and place the larger leaves into 4 bowls.
- Shred the remaining lettuce leaves and place in a large bowl with the shrimps, asparagus, mayonnaise, catsup, yogurt, red pepper, scallions, tabasco and salt to taste.
- Mix together.
- Divide the mixture between the 4 bowls and place in the refrigerator until just before serving.
