From The Galley: Shrimp Salad Lettuce Wraps

Shrimp Salad Lettuce Wraps

INGREDIENTS:

• 1/2 cup mayonnaise
• 3 ounces silken tofu (1/4 block)
• 1/4 Cup Silk Unsweetened soy or almondmilk
• 2 teaspoons dijon mustard
• 1 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 tablespoon fresh ground black pepper
• 3 tablespoons 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
• additional fresh dill, for garnish

1. Using a mini-food processor or blender, combine mayonnaise, tofu, Silk, mustard, vinegar, salt, pepper and dill. Blend until smooth. Add an additional 1-2 tablespoons of Silk to thin dressing, if desired.

2. In a large bowl gently combine chilled shrimp, dressing, onions and celery.

3. Taste and adjust seasonings. Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture.

4. Place lemon slices alongside. Garnish with extra dill and a grind of fresh black pepper.