Recipe: Shrimp Bowl with Piquant Dressing (1979)

SHRIMP BOWL WITH PIQUANT DRESSING

FOR THE PIQUANT DRESSING:
1 cup evaporated milk, cold
1 tablespoon lemon juice
1 tablespoon chives, chopped
3 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 hard-cooked eggs, sliced (for garnish)
FOR THE SALAD:
1 head iceberg lettuce
1/4 head curly lettuce
1 pound cooked shrimp, peeled
12 stuffed olives, sliced

TO MAKE THE PIQUANT DRESSING:
Blend the evaporated milk and lemon juice in a mixing
bowl. Stir in remaining ingredients and chill.

TO PREPARE THE SALAD:
Cut the lettuce into bite-sized pieces and chill. Chill the shrimp.

TO SERVE:
Combine the lettuce, shrimp and olives in a salad bowl. Add the Piquant Dressing and toss lightly. Garnish with eggs.

Servings: 4
From: Mrs. Nina T. Smith, Picayune, Mississippi
Adapted from source: Southern Living: The Salad Cookbook, 1979