Classic Shrimp Rémoulade on Butter Lettuce

Serves 6. Best paired with Riondo Prosseco. Recipe by Jennifer Smith of The Traveling Chef. From our March 2017 Cooking Class.

Ingredients
4 hard-cooked egg yolks, crumbled
1 teaspoon chopped raw garlic 
1½ teaspoons Dijon mustard 
1½ cups real mayonnaise 
1 tablespoon Worcestershire sauce 
1 teaspoon smoked paprika 
½ teaspoon cayenne pepper 
2 tablespoons chopped chives 
4 dashes Tabasco sauce 
3 tablespoons chopped parsley 
2 tablespoons apple cider vinegar
½ teaspoon white pepper 
½ teaspoon black pepper 
½ teaspoon kosher salt 
2 pounds cooked and chilled shrimp, peeled and deveined 
6 leaves butter lettuce

To Prepare
Mix the first 14 ingredients until incorporated. Add the shrimp to finish the shrimp rémoulade. Separate butter lettuce among six plates. Place a scoop of the shrimp rémoulade on each bed of butter lettuce. Top with fried green tomato croutons and marinated heirloom tomatoes.