Baby Shrimp with Mustard-Tarragon Dressing

Submitted by: Angela Floyd	Country: U.S.A.
Category: Home/Salads
Quantity: 6 servings	Preparation time: 0:10 hr. Cooking time: 0:00 hr.

Ingredients

Salad
1 lb	cooked baby shrimp, frozen	500 g
2	stalks celery, diced	2
1	avocado, peeled and diced	1
1/2 lb	cherry tomatoes, halved	250 g
Dressing
1	egg yolk	1
3 tbsp	lemon juice	45 mL
1 tbsp	Dijon mustard	15 mL
1 tsp	dried tarragon	5 mL
1/2 tsp	salt	2 mL
1/4 tsp	cayenne pepper	1 mL
1/2 cup	olive oil	125 mL

Directions

Salad

Defrost frozen shrimp under cold running water. Drain well.

In large bowl, combine shrimp, celery, avocado and tomatoes.

Dressing

Whisk together egg yolk, lemon juice, mustard, tarragon, salt and cayenne pepper. Gradually whisk in oil. Taste and add more lemon juice or oil, if desired. Gently combine with shrimp mixture and serve the salad on individual plates lined with lettuce.