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Shrimp Remoulade
Makes 4 Servings
*1 small head iceberg lettuce, trimmed and shredded
*2 dozen (24) large shrimp, boiled, peeled and deveined
*Emeril's Remoulade Sauce
*4 lemon wedges for garnish
1Mound the shredded lettuce on four chilled salad plates and arrange 6 shrimp on each.
2Spoon 1/4 cup of the sauce on each serving and garnish each plate with a lemon wedge. Serve immediately.
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris