Poached Shrimp Salad with Herby Tartar Sauce

Poached Shrimp Salad with Herby Tartar Sauce

Serves 4

Ingredients:
Salt
1 medium head Boston lettuce
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 pounds medium peeled shrimp
1 bunch fresh dill
3 sprigs fresh tarragon
2 sweet pickles or 1/4 cup capers
1 lemon
Pepper

Directions:
1. Bring a medium saucepan of water to a boil and salt it.
2. Trim the lettuce, tear off the leaves whole, and arrange them overlapping on a platter.
3. Put the mayonnaise and mustard in a medium bowl.
4. When the water boils, add the shrimp, cover, and turn off the heat. Let sit for 10 minutes.
5. Meanwhile, chop 1/4 cup dill leaves, the tarragon leaves, and the pickles or capers and add them to the bowl. Squeeze in the juice of 1/2 lemon.
6. Add salt and pepper, stir, taste, and adjust the seasoning.
7. When the shrimp are cooked through, drain them and run them under cold water to cool.
8. Toss the shrimp with the tartar sauce, spoon over the lettuce leaves, and serve.

Variations:
With Curried Tartar Sauce: Skip the tarragon. Use 2 teaspoons curry powder instead of the mustard, cilantro instead of dill, 1/4 cup chopped cucumber instead of pickles, and lime instead of lemon.
Poached Scallop Salad: Use quartered sea scallops or bay scallops instead of shrimp.
Poached Salmon Salad: Use salmon fillet cut into 1-inch chunks instead of shrimp.