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Baby Shrimp with Butter Lettuce Salad

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  • 12 oz Cooked shrimp; cleaned
  • 4 sm Butter lettuce heads; (1 head per person)
  • Fresh parsley; for garnish
  • === DRESSING ===
  • 1 c Olive oil
  • 2 tb Red wine vinegar
  • 4 tb Lemon juice; fresh
  • 1/2 ts Dry mustard
  • 1/2 ts Oregano
  • 2 Garlic cloves; crushed
  • Freshly-ground black pepper; to taste
  • Salt; to taste


Blend all ingredients for the dressing in a food blender or with a wire whip. Chill before serving. Remove a few of the center leaves of the heads of butter lettuce. Chop and mix with the shrimp. Place the lettuce "bowl" on a plate and pour a bit of the dressing over it. Place the chopped lettuce and shrimp mixture in the center of the "bowl". Add just a bit of the dressing and serve. Garnish with the parsley.
Comments: This dish makes a fine first course. It is easy to do and if the shrimp are fresh it is delicious. You can use some other form of chopped lettuce if you wish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.