Tarragon Shrimp on Lemon Toast
A wonderful luncheon salad served on a bed of Bibb lettuce or a lovely hors d'oeuvre on a round of lemon toast.
Ingredients
Shrimp
- Raw Shrimp (cleaned and deveined)
- 1 Lemon (cut in half)
- 2 Bay Leaves
- 2 tbsp White Vinegar
- 1 tbsp Salt
Dressing
- ½ cup Hellmann's Mayonnaise
- 2 tbsp Sour Cream
- 1 tbsp Lemon Juice
- Zest of One Lemon
- 2 tbsp Tarragon (fresh or dry is fine here)
- 1 tsp Onion Powder
Assembly
- Lemon Toast (prepared separately)
Instructions
Shrimp
- Place Shrimp, Lemon, Bay Leaves, White Vinegar and Salt in pot of boiling water until shrimp are pink and cooked through. (You can use already cooked shrimp from your fishmonger if you want but these are tastier).
Dressing
- Blend Mayonnaise, Sour Cream, Lemon Juice, Lemon Zest, Tarragon and Onion Powder. Toss with cooked Shrimp. Refrigerate at least 1 hour before serving.
Assembly
- To serve place chilled shrimp on a round of Lemon Toast.
