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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.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Refrigerating Time 1 hour
Total Time 1 hour 18 minutes
Course Appetizer
Servings 8

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.
Keyword Lemon Toast, Shrimp, Tarragon