Back to: Recipe Home![]() ![]() | Printable View |
* | 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 |
1 | Mound the shredded lettuce on four chilled salad plates and arrange 6 shrimp on each. |
2 | Spoon 1/4 cup of the sauce on each serving and garnish each plate with a lemon wedge. Serve immediately. |