1green onionfinely chopped (white and green parts)
1teaspoondill relish
1/2teaspoonkosher salt
1/2teaspoonsweet paprika
1/8teaspooncayenne pepper
1/2cupcelery, diced (about 2 stalks)
1/2cupgreen bell pepper, diced (about 1/2 small green bell pepper)
For the Shrimp:
2lbsshrimp, peeled and deveined*see notes
1tspkosher salt
8-10green leaf or bibb lettuce leaves
Instructions
For the Remoulade:
Combine all of the remoulade ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
For the Shrimp:
Bring a pot of water to a boil. Once boiling, add the shrimp and salt. Blanch shrimp for 3 minutes, until cooked through and pink. While the shrimp are cooking, make an ice bath by filling a large bowl with ice and water. When the shrimp are done cooking, immediately submerge the shrimp in the ice bath to stop the cooking. Drain shrimp and place in a large bowl. Pat dry to absorb some of the remaining moisture. (*skip this step if using pre-cooked shrimp)
Pour remoulade over shrimp and gently, toss to coat. Cover and refrigerate shrimp for at least 1 hour. Taste and adjust salt and pepper, as desired.
Top lettuce cups with shrimp. Serve and enjoy.
Notes
*Alternatively, you can just purchase pre-cooked shrimp (for shrimp cocktail) from the grocery store.