Total Time
45mins
Prep 45 mins
Cook 0 mins

A dip in red remoulade gives shrimp a piquant Cajun zing. From Martha Stewart

Ingredients Nutrition

Directions

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