Recipe: Shrimp Waldorf Salad

SHRIMP WALDORF SALAD

FOR THE DRESSING:
1/2 cup good quality mayonnaise
1 teaspoon Dijon mustard
1/3 cup buttermilk
2 teaspoons fresh lemon or lime juice
1/2 teaspoon sugar
2 teaspoons rough-chopped fresh tarragon
Salt and fresh-ground black pepper, to taste
FOR THE SALAD:
3/4 pound cooked large (16 to 20 size) peeled and deveined shrimp
1 1/2 cups (1 small) diced tart sweet apple such as Fuji, peeled or not
1 cup thin-sliced celery or fennel
1 cup red seedless grapes, cut in half
1/4 cup blanched slivered almonds, lightly toasted*
1 tablespoon coarse-chopped chives, optional
12 tender butter lettuce leaves (for serving)

TO MAKE DRESSING:
Whisk together mayonnaise, mustard, buttermilk, lemon or lime juice, sugar, tarragon, salt and pepper. Set aside.

TO MAKE THE SALAD:
Cut shrimp in 1/2-inch pieces and place in large bowl along with apple, celery or fennel and grapes. Stir in dressing and mound on serving plates. Sprinkle with almonds and chives, if desired.

Place lettuce leaves attractively on plates next to salad so guests can use them to roll up around salad and eat. Salad can be made a couple of hours ahead but is best when eaten the day it's made.

*HOW TO TOAST NUTS:
Place in a skillet over medium heat and cook, shaking pan frequently, until golden. Watch carefully as almonds burn quickly.

Makes 4 servings
Adapted from source: John Ash of Tribune Media Services, a division of Tribune Co.