Ingredients
- Sauce:
2 shallots, peeled, quartered
1 clove garlic
1/2 lemon, juiced
1 tablespoon horseradish mustard
pinch cayenne pepper
1 tablespoon olive oil mayonnaise
1/2 loaf (5 oz) whole wheat or multigrain baguette, sliced 1 inch thick and toasted
12 (31/31 count) shrimp, peeled and deveined
2 teaspoons salad oil
1 teaspoon Chef meg's Creole spice blend or low salt cajon seasoning
1 cup rocket or argula greens or baby mache, washed and dried
Description
Chef's Tip: If You Buy Frozen Bagged Shrimp Which Usually Comes In 2 Pound Packages, Pull Out The 12 Pieces That You Will Need For This Recipe. No Need To Thaw The Entire Amount.Always Sanitize Your Hands And Sink After Deveining And Removing The Shell
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter