Shrimp Remoulade

• 1 14 lbs medium shrimp, shells on (about 40)
• 1 14 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
• 34 teaspoon minced garlic clove
• cayenne pepper, to taste
• 1 small head bibb lettuce, torn
• lemon wedge (to garnish)

1. Prepare ice-water bath.
2. Bring a stockpot of water to boil.
3. Reduce heat to low.
4. Add shrimp and poach until just cooked through, about 2 minutes.
5. Transfer to ice-water bath.
6. Let stand until cool.
7. Drain.
8. Peel and devein shrimp.
9. Refrigerate.
10. Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne.
11. Toss shrimp in remoulade to coat; refrigerate for 30 minutes.
12. Divide lettuce evenly among plates, and top with shrimp.
13. Garnish with lemon wedges.

shrimp, yogurt, scallions, stoneground mustard, ketchup, capers, lemon juice, garlic, cayenne pepper, bibb lettuce, lemon

Taken from www.food.com/recipe/shrimp-remoulade-503869 (may not work)