This super healthy appetizer comes together in minutes and looks impressive enough for an al fresco summer dinner party.
- ¼ cup mayonnaise
- 1 small shallot, minced
- 1 tablespoon minced fresh tarragon
- 2 teaspoon rice vinegar
- 1 pound sugar snap peas, strings removed, cut diagonally into ½‑inch pieces
- 1 pound pre-cooked bay shrimp (125–175 per pound) shelled and deviened
- 1 pinch each kosher salt & black pepper, as needed
- 1 bunch butter lettuce
Cut out the core from a head of butter lettuce. Separeate the leaves, keeping them hole. Wash and dry them well, placing them on a serving plate. Cover and chill until ready to serve.
Whisk the mayonnaise, shallots, tarragon and rice vinegar together in small bowl. Refrigerate until ready to serve.
Prepare an ice bath by half filling a large bowl with ice, cover with water and set aside.
Bring a large sauce pan half-filled with lightly salted water to a boil. Stir in the sugar snap peas and blanch about 30 seconds. Drain them quickly, then plunge them into the prepared ice bath to stop the cooking. Drain, then dry well with paper towels. Place them in a large, dry bowl. Add the pre-cooked bay shrimp. Toss to combine.
Spoon about ½ of the mayonnaise mixture over the shrimp and peas. Gently mix until well combined. Add more mayonnaise only if necessary– just enough to barely coat everything. Season with salt and pepper. Chill before serving.
To serve: Dollap big spoonfuls of the shrimp and pea mixture into individual lettuce leaves, letting them act as taco style wrappers. Pass the extra dressing at the table if needed to taste.