| For the Shrimp Salad: |
| • | 2 tbsp. Salute Santé! Lemon Grapeseed Oil |
| • | 1 lb cooked shrimp, small or large, cut into halves |
| • | 1/4 cup chopped red onions |
| • | 1/4 cup chopped red peppers |
| • | 1/4 cup minced scallions |
| • | 1 stalk celery, diced |
| • | 6-12 butter leaves, washed and dried |
| • | 1 avocado cut into cube pieces |
| • | 1 tbsp. fresh horseradish grated |
| • | Juice of 1 lime |
| • | 1/4 cup chopped fresh cilantro |
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| For the Red Jalapeño Aioli: |
| • | 3 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 cup Salute Santé! Original Grapeseed Oil |
| • | Salute Santé! Chili Infused Grapeseed Oil to taste |
| • | Salt and pepper to taste |
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| Method: |
| 1. | Chop the shrimp into 1/2-inch pieces and put them in a medium-sized bowl. |
| 2. | Toss in the red pepper, red onion, scallions, celery and horseradish into the same bowl with the shrimp. Drizzle with Lemon Grapeseed Oil, lime juice, salt and pepper. |
| 3. | Toss well. Let sit to combine flavors. Prepare the Red Jalapeño Aioli. |
| 4. | Add Red Jalapeño puree to a mixer bowl. |
| 5. | Slowly whisk in Original Grapeseed Oil, one drop at a time. |
| 6. | Continue adding all the grapeseed oil until emulsified and sauce thickens. |
| 7. | Add a splash of Salute Santé! Chili Infused Grapeseed Oil for desired spiciness and salt and pepper to taste. |
| 8. | Arrange lettuce leaves on a large platter. Evenly spoon shrimp mixture into each leaf. |
| 9. | Drizzle aioli atop the lettuce cups, garnished with the chopped cilantro. Serve as dip or sauce for grilled meats or veggies, fried snacks or chips. |
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