Shrimp Salad Lettuce Cups

{stock photo of recipe}

Yep, these RULE!! They are SOOO easy and SOOO yummy, and PERFECT for mid-morning or mid-afternoon grabs! The Ignite15 eating enjoyment options are endless and I have this great recipe on the seafood recipe list. Also perfect for a hand-held party appetizer and super convenient to take to work in a cooler to assemble at your desk, in your truck cab, in an airplane cockpit, a dancer's dressing room, and so on... Yummy and easy, no matter what your profession!

Ingredients : 1/4 cup olive oil mayonnaise, 2 hard boiled egg whites, 1/4 cup Unsweetened Almond Milk, 2 tsp Dijon mustard, 1 tbsp white wine vinegar, Juice of 1 lemon, 1/2 tsp salt, 1/2 tsp fresh ground black pepper, 3 tbsps fresh dill, 2 pounds medium shrimp, cooked, deveined and chilled, 1/2 cup red onion, finely minced, 1 cup celery, finely minced, 2 heads butter lettuce, lemon slices for garnish

Directions : Prepare dressing. Using a mini food processor or blender, combine mayonnaise, eggs, almond milk, mustard, vinegar, lemon juice, salt, pepper and dill. Blend until smooth. Add an additional tablespoon of lemon juice to thin dressing, if desired. In a large bowl gently combine chilled shrimp, dressing, onions, and celery. Taste and adjust seasonings.

To serve : Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture. Garnish with extra dill, a grind of fresh black pepper and arrange lemon slices on the side.

Nutrition Facts : 218 calories, 16g protein, 2g carbohydrate, 2 gm fat & 2 gms fiber

Makes 12 lettuce cups (4 servings)