Hand-Held Shrimp Salads

By bronxie

Ingredients

• 8 ounces bay shrimp, rinsed and well drained (press them a bit)
• 1/2 cup mayonnaise
• 1 shallot, 1/4" dice
• Zest and juice of 1 lemon
• 6 basil leaves, shredded
• 1 teaspoon sea or kosher salt
• Grinds of pepper
• Generous pinch red pepper flakes
• 10 leaves of butter lettuce
• 1/2 tomato, 1/2" cubes
• 6 additional basil leaves, in thin ribbons for garnish
• Coarse sea salt for garnish

Details

Servings 10
Adapted from food52.com

Preparation

Step 1

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Makes 10 individual salads

6 additional basil leaves, in thin ribbons for garnish

Add all ingredients, except the lettuce, tomato cubes, final basil ribbons and coarse sea salt for garnishes, to the bowl of a food processor. Pulse to blend and break up the shrimp. Don't purée - you definitely want some texture to remain. Taste, and adjust seasonings as needed.

Arrange butter lettuce leaves on a large serving platter. It's fine if you need to squeeze them together a bit. Place a large tablespoon of shrimp salad in the center of each leaf. If you have some left over, divide it among the leaves. Set a tomato cube in the center of each dollop of shrimp salad.

Pour la tourtière d'Annette Stoneware Pie Plate

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