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Shrimp Remoulade
Ingredients
| * | 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 |
Instructions
| 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. |
Source
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris