LABTENDERS

You can give this classic dish a modern twist with a light, airy dressing. The best way to serve it is in chilled cocktail glasses with some cooked shrimps, hanging on the edge of the glass. The recipe is apt for four persons. List of ingredients 1 pound shelled, beheaded, and cooked prawns 200 grams of baby lettuce leaves 1 sliced lemon Dressing Half a cup of mayonnaise 2 tablespoons of Greek yogurt 3 tablespoons of tomato ketchup 1 teaspoon of creamed horseradish 1 teaspoon of Worcestershire sauce Cayenne pepper Lime juice Salt Procedure Mix all the ingredients to make the sauce and sieve it into a whipped cream siphon. Charge with one N2O whipped cream charger and shake intensely. Remove the whip cream charger and place the cap firmly. Refrigerate it for 15 minutes. In the meantime, chop the bulk of your shrimps, leaving just 45 for the presentation. With 4 baby lettuces leaves, cover the side and bottom of your cocktail glasses.

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