• 20 butter lettuce leaves, large or medum
  • Blackened Shrimp, chilled - Recipe follows
  • avocado mango Salsa - Recipe follows
  • Remoulade Sauce - Recipe follows



Place one butter lettuce leaf on platter.

Place 2 Blackened Shrimp on left side of lettuce.

Place 1 tablespoon avocado mango Salsa on right side of Shrimp.

dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping Shrimp and salsa.

Blackened Shrimp

Toss 40 (1-1/4 pounds) raw Shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul’s Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.

avocado mango Salsa

Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) California avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.

Remoulade Sauce

Wisk together 1-1/2 cups Mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.

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