Lemon Remoulade

Ingredients Weight Measure
Ingredients Weight Measure
Shrimp, cooked, seasoned (barbeque) 5 ea.


  1. For the Lemon Remoulade, mix well and chill until needed.
  2. Chiffonade the radicchio, spinach and romaine leaves. For each serving, place 1-1/2 oz. in the bottom of a red wine glass, filling three-quarters up the glass.
  3. Cut the top fourth of the lemons off and scoop out the center. Juice 1/2 cup of lemon.
  4. Fill the lemon with the Lemon Remoulade and place in the glass.
  5. Skewer mango chunk, avocado chunk and cherry tomato on toothpick. Stick into the side of the Lemon Remoulade, like a cocktail garnish.
  6. Arrange five bbq shrimp around the front of the glass and garnish with cilantro sprig.

Yield: 12 servings