Creole Shrimp Cocktail

(p. 16 ) The Inn Country Chefs Cookbook (C. Vincent Shortt)
Publisher: Berkshire House

Ingredients...

24 large fresh shrimp (20 to 32 count), peeled and deveined with tails 1 small red onion, very thinly sliced 1 lemon, very thinly sliced One 8-ounce jar creole mustard (Zatarins) 1 cup olive oil Fresh mixed greens, rinsed, dried, and shredded

Preparation

In a large pot of boiling water, drop the shrimp and cook for 2 minutes, stirring constantly, or until the shrimp turn pink and are cooked through. (Shrimp should not be tightly curled or overcooked.)

Drain in a strainer and place the shrimp on ice to stop cooking. When cold, pat the shrimp dry with paper towels and chill.

In a small bowl, combine the onion and lemon slices.

Cover and chill. In another bowl, slowly whisk together the mustard and oil until very well blended.

Chill for 20 to 25 minutes.

In a large bowl, combine the chilled shrimp, onion mixture, and mustard mixture and gently stir together, coating well.

Drain and reserve the sauce. Set aside the coated shrimp.

Divide the reserved sauce among 8 very small cups.

Place the cups in the center of small bowls and surround with the mixed greens.

Arrange 3 shrimp in each small cup and serve immediately.