CHEF JOHN FOLSE'S LIGHT & SPICY SHRIMP SALAD

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
I love simple recipes that have the ability to WOW people once it’s done.  This is one such recipe! Although it may look like any other shrimp salad, let me say this… Prepare to be “wowed!”

Ingredients for Boiling Shrimp:
3 pounds (50–60 count) shrimp, peeled and deveined
1 onion, quartered
1 lemon, sliced
1 bay leaf
2 heads of garlic
salt substitute to taste
Louisiana hot sauce to taste

Ingredients for Dressing and Salad:
1½ cups lite mayonnaise
1 cup kick ketchup
2 tbsps horseradish
1 tbsp chopped fresh basil
1 tbsp chopped fresh tarragon
1 tsp chopped fresh lemon thyme leaves
1 tbsp granulated garlic
Louisiana hot sauce to taste
1 head lettuce
4 tomatoes, diced
1 cup minced celery
½ cup minced onions

Method:
In a 5-quart saucepan, combine onion quarters, lemon, bay leaf, garlic, salt substitute and hot sauce in 2 quarts of water. Bring to a rolling boil and cook 15 minutes to develop flavors. Add shrimp. When water returns to a boil, cook until shrimp are pink and curled, about 1 minute. Do not overcook. Chill under cold tap water. Remove shrimp and set aside. Discard vegetables. In a large mixing bowl, combine lite mayonnaise, kick ketchup, horseradish, basil, tarragon, lemon thyme leaves and granulated garlic. Season with hot sauce and whisk well. Fold in shrimp, coat with dressing and refrigerate. When ready to serve, wash lettuce and tear into bite-size salad pieces. Drain and place in a large salad bowl along with tomatoes, celery, minced onions and shrimp mixture. Using a wooden spoon, blend well. Serve on 6 individual salad plates. NOTE: Boil shrimp in crab boil if desired.