Green Goddess Shrimp Salad in Lettuce Cups | Peggy Lampman's dinnerFeed

Recipe: Green Goddess Shrimp in Lettuce Cups

Ingredients

1 1/2 tablespoons Old Bay Seasoning
2 pounds raw shrimp*, any size
1 medium-sized avocado, cut in half, pitted
1/2 cup washed, Italian parsley
2 packed heaping tablespoons chopped fresh tarragon
3 tablespoons snipped chives. plus additional for sprinkling
1-2 teaspoons minced fresh garlic
4 anchovies
2 tablespoons lemon juice
1/2 cup mayonnaise**
Lettuce cups, as needed

Instructions

Bring a large pot of water to a boil and season with Old Bay. Cook shrimp until just cooked through and drain in a colander. When cool enough to handle, peel and devein, if necessary, and chop into bite-sized pieces.
To make the Green Goddess Dressing, scoop avocado flesh into a food processor and add parsley, tarragon, chives, 1 teaspoon garlic, anchovies and lemon juice. Process until well-combined. Add mayonnaise to bowl and process until combined with herb mixture. With a spatula, scrape mixture into a medium-sized bowl.
Stir shrimp into dressing and season with freshly ground pepper and additional garlic and kosher salt, if needed. (The anchovies and shrimp add enough sodium for my palate.) The salad may be made up to 18 hours at this point, prior to filling leaves.
Just before servings, spoon into lettuce cups and serve.

* I used Trader Joe’s Uncooked Wild Blue Shrimp (colossal; under 15 count). A bit of flavor is sacrificed as the shrimp are pre-peeled and deveined, but time saved may be worth it. I never buy cooked shrimp; I find them watery and lacking flavor.

**I never use fat-free mayonnaise but often use Hellman’s Light — not as delicious as full-fat, but best in class.

Number of servings (yield): 8