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hearts romaine lettuce shrimp rotisserie chicken mayonnaise clove garlic lemon anchovy paste handfuls Worcestershire sauce black pepper extra-virgin olive oil
Viewed: 15 - Published at: 8 years agoIngredients
- 2 hearts romaine lettuce
- 1 pound jumbo fully cooked shrimp, from the seafood counter in market
- 1 rotisserie chicken, available in many markets
- 4 heaping tablespoons reduced fat mayonnaise
- 1 clove garlic, crushed
- 1 lemon, zested and juiced
- 2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
- 1/2 cup grated Parmigiano-Reggiano, a few handfuls
- 2 teaspoons Worcestershire sauce
- 1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
- 3 tablespoons extra-virgin olive oil, pour to the count of 4
Method
- Cut bottoms off the romaine and cut the heads in half lengthwise.
- Wash lettuce and separate the leaves.
- Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
- To remove the chicken meat from the chicken, cut the chicken breasts off first.
- Cut the legs and thighs off using kitchen scissors to help you.
- Slice the meat up on an angle.
- Arrange on a plate or in a plastic container.
- Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on.
- Stream the extra-virgin olive oil into the dressing through center of the lid.
- When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
- Place lettuce on a serving platter or pack in large plastic bag or container to travel.
- To assemble, spread dressing onto a lettuce leaf.
- Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
- To pack for picnic, take the romaine hearts in plastic food storage bags.
- Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
