Shrimp Salad Hilary
|Coarse kosher salt||2 1⁄2 Tablespoon|
|Medium shrimp in shells||2 Pound|
|Canadian bacon||1 Pound, thinly sliced|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Finely chopped scallions||1⁄2 Cup (8 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1 Teaspoon|
|Romaine lettuce heads||2 Small, separated into leaves|
1. Bring a large pot of water to a boil with 2 tablespoons of the salt. When the water has reached a rolling boil, add all the shrimp at once. Cook, uncovered, until the shrimp are pink and tender, about 3 minutes. Drain the shrimp into a colander and rinse immediately under cold running water to prevent further cooking; drain well. Shell the shrimp and devein, if desired. Split them in half lengthwise and place in a large bowl.
2. Cut the bacon into 1/2-inch pieces. Add to the shrimp. Add the tomatoes and scallions.
3. In a medium bowl, combine the sour cream, yogurt, Cognac, mustard, remaining 1/2 tablespoon salt and the pepper; stir until blended. Pour the dressing over the shrimp salad and toss gently until mixed. Refrigerate, covered, until chilled.
4. Before serving, arrange the lettuce in an attractive pattern on each salad plate. Divide the shrimp salad among the plates, adding as much sauce as desired. Let stand at room temperature for 15 minutes before serving.