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Salads | |
| 1/3 cup creole mustard 1 Tbsp worcestershire sauce 1 Tbsp hot sauce (Tabasco) 3 Tbsp low fat mayonnaise 1/4 tsp kosher salt 1 1/2 lb cooked shrimp, peeled and chopped 1/2 cup finely chopped celery 2 Tbsp finely chopped red onion 6 cups Arugula 1 pint cherry tomatoes (halved if desired) 1 1/2 avocados diced olive oil as needed | |
| In a medium bowl add mustard, worcestershire, hot sauce, mayonnaise, and salt, whisking to combine. Stir in Shrimp, celery and red onion coating with the dressing. In a large bowl add arugula, tomatoes and avocado. Gently drizzle with olive oil and tooss to combine. Plate and top with a mound of the shrimp salad. | |
Unrated | |
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