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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SHRIMP SALAD ROSCOFF

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.


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