Our master chef Ralph created this simple appetizer. It serves as a perfect addition to your holiday meals or simply prepare for an everyday occasion.
A classic shrimp cocktail with an Oil & Vinegar twist on Lemon Olive Oil and Marc-de-Champagne vinegar. Serve with golden brown baguette and herb butter.
3 - 4 Servings
40 min
Shrimp Salad with Champagne Vinaigrette
Ingredients
1
baguette
2 tsp.
Herb Butter Mix
3.5 oz.
salted butter
9.8 oz.
cooked shrimp
8 tbsp.
mayonnaise
Lemon & Whhite Pepper Seasoning
1
lemom
1 drop
hot sauce
\u00bd
cucumber
6
radishes
2 tbsp.
Lemon Olive Oil
1 stick
celery
4 tbsp.
Marc de Champagne Vinegar
2
small heads of gem lettuce
sea salt
Preparation
- Preheat the oven to 300 °F and take the butter out of the fridge.
- Finely dice the celery and soak it in Marc de Champagne Vinegar for half an hour.
- Mix the Herb Butter Mix with 4 tbsp. of warm water and let it rest for 5 minutes. Then mix it with the butter.
- Cut the baguette into thin slices and spread on the herb butter. Bake slices for 10 minutes until golden brown.
- Mix mayonnaise with the Lemon & White Pepper Seasoning.
- Mix lemon zest and juice from half a lemon with the mayonnaise.
- To taste, add a drop of hot sauce to the mayonnaise.
- Add the shrimp.
- Peel the cucumber, halve lengthwise and remove the seeds. Cut the cucumber into thin slices.
- Remove the leaves and stems of the radishes and cut them into thin slices.
- Mix Lemon Olive Oil, lemon juice of the remaining half lemon and a pinch of salt.
- Marinate the cucumber and radishes with this mix.
- Wash the lettuce and cut in half. Remove the celery from the vinegar and mix with the lettuce.
- Sprinkle a bit of Lemon Olive Oil over the lettuce and add to the bottom of a glass.
- Add the shrimp on top and use the cucumber and radishes as garnishes.
