Shrimp Cocktail with Yogurt Sauce

by Francescas Xatzichristou

Servings: 4 servings

INGREDIENTS

700 grams shrimp
1 head lettuce
1 pinch thyme
1 bay leaf
1 tbsp. finely chopped parsley
300 grams frozen trimmed asparagus, thawed
1 cup mayonnaise
1 tbsp. ketchup
200 grams yogurt
Few drops tabasco sauce
1 tsp. white or red pepper
2 to 3 scallions, minced (greens only)
Salt and pepper

INSTRUCTIONS

Clean the shrimps and place them on high heat in a pot of hot water. Add the bay leaf, thyme, parsley, salt and pepper. Boil shrimp a few minutes; drain, then peel.

Wash the lettuce; dry well, and place the larger leaves into 4 bowls. Shred the remaining lettuce leaves and place in a large bowl with the shrimps, asparagus, mayonnaise, catsup, yogurt, red pepper, scallions, tabasco and salt to taste. Mix together. Divide the mixture between the 4 bowls and place in the refrigerator until just before serving.

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Tagged: appetizers, shrimp add tags

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