|Sour cream||1 Tablespoon|
|Thick mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Prepared mustard||1⁄2 Teaspoon|
|Sweet red pepper||1⁄2|
|Large shelled shrimp||1⁄2 Pound|
|Chopped herbs||1 Teaspoon|
|Bibb lettuce head/Boston lettuce head||1⁄2|
|Hard cooked egg||1|
To make marinade, mix the sour cream and mayonnaise in a bowl.
Gradually add the lemon juice and vinegar, a few drops at a time, stirring constantly.
Stir in the mustard and season to taste.
Trim the celery and cut into thin strips.
Seed and thinly slice the peppers.
Place the prepared vegetables in a bowl and add the chopped shrimp and herbs.
Pour the marinade over, toss lightly and leave to marinate for 30 minutes.
Wash and dry the lettuce and line serving dish with the leaves.
Spoon the shrimp salad into the center.
Shell the egg, cut in half and remove yolk.
Slice the white; press yolk through a sieve.
Use to garnish the salad.