| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Shrimp, Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 1 |
ts |
White wine vinegar |
| 1/4 |
c |
Oil |
| 1 |
tb |
Pineapple juice |
| 1 |
|
Shallot peeled & chopped |
|
|
Salt & pepper to taste |
|
|
Lettuce |
| 3/4 |
c |
Cooked small shrimp peeled |
|
|
And deveined |
| 4 |
|
Slices pineapple, cut into |
|
|
Small wedges |
| 4 |
|
Sprigs parsley |
INSTRUCTIONS
1) In bowl, blend egg with vinegar; gradually add oil, stirring constantly.
Stir in pineapple juice and shallot. Season with salt & pepper.
2) Line 4 plates with lettuce leaves. combine shrimp and pineapple wedges;
spread on top of lettuce. Cover with sauce.
3) To serve, spoon pineapple juice mixture over shrimp; garnish with
parsley sprigs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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