Shrimp Remoulade

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 1/4 lbs medium shrimp, shells on (about 40)
• 1 1/4 cups reduced-fat 2% plain greek yogurt
• 3 scallions, chopped
• 2 tablespoons stone-ground mustard
• 2 tablespoons ketchup
• 2 tablespoons brine-packed capers, rinsed and chopped
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon minced garlic clove
• cayenne pepper, to taste
• 1 small head bibb lettuce, torn
• lemon wedge (to garnish)

Recipe

• 1 prepare ice-water bath. bring a stockpot of water to boil. reduce heat to low. add shrimp and poach until just cooked through, about 2 minutes. transfer to ice-water bath. let stand until cool. drain. peel and devein shrimp. refrigerate.
• 2 meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. toss shrimp in remoulade to coat; refrigerate for 30 minutes.
• 3 divide lettuce evenly among plates, and top with shrimp. garnish with lemon wedges.