1 pound cooked shrimp, shelled and beheaded
baby lettuce leaves
1 lemon, sliced
½ cup mayonnaise
2 tablespoon Greek Yogurt
3 tablespoon tomato ketchup or relish
1 teaspoon creamed horseradish
1 teaspoon Worcestershire sauce
Dash of cayenne pepper
A few drops of lime juice
Salt to taste
Combine all the ingredients for the sauce and strain into a whipped cream dispenser. Charge
with one N20 charger and shake vigorously. Remove the charger and cap tightly. Keep in the fridge for fifteen minutes.
Chop up most of the shrimps, reserving four or five for the final presentation. Take four baby lettuces leaves, and cover the bottom and part of the side of each cocktail glass.
Chop the remaining lettuce leaves and put it in a bowl with the shrimp. Add about half of the cocktail dressing to this, and toss thoroughly. Chill for 10 minutes.
To serve, place 1/4th of the shrimp-lettuce mixture over the lettuce leaves in the cocktail glass.
Using a thin piping nozzle, add a good bit of the dressing to cover the shrimp slightly, and then
place one cooked shrimp on the edge of the glass, along with one slice of lemon, to complete the presentation.