Shrimp, Tarragon & Chive Salad with Creamy Lemony Dressing on Butter Lettuce
This salad is quick to assemble and makes a beautiful presentation. It is lovely when served on an individual plate and also pretty when served as part of a buffet.
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1. Bring a medium pot of water to a boil, stir in the Old Bay and the shrimp. Cook until bright pink and cooked through – about 2-3 minutes. Drain and cut the shrimp into ½” – ¾” pieces and place in a large bowl. Let cool.
2. Add the celery and chives to the shrimp.
3. In a medium bowl, whisk together the lemon zest and juice, mascarpone cheese, olive oil, tarragon, sugar and salt and pepper. Taste and adjust for seasoning. Fold the dressing into the shrimp and mix.
4. Place 2 large lettuce cups on a plate, top with ¼ of the shrimp mixture and garnish with the avocado and cherry tomatoes.