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Serves: 6
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Cognac
2 drops Tabasco sauce
8 ounces cooked shrimp
6 lettuce leaves
2 fresh tomatoes
2 hard boiled eggs
6
artichoke hearts
1 ounce small capers
6 black olives
Combine the mayonnaise, ketchup, cognac, and Tabasco sauce. Fold in
the shrimp. Arrange lettuce leaves on a serving platter. Spoon the shrimp
mixture on top of lettuce.
Blanch and peel the tomatoes, and cut into
wedges. Arrange around the shrimp, alternating with slices of boiled eggs and
artichoke hearts. Sprinkle capers over the shrimp and decorate with olives.
