Shrimp Salad Lettuce Cups

Another great recipe from Silk! Savor the taste of summer all year with cool shrimp in a creamy dill dressing.

Makes 12 lettuce cups (4 servings)

1/2 cup Mayonnaise
3 oz Silken tofu (1/4 block)
1/4 cup Unsweetened Silk
2 tsp Dijon mustard
1 tbsp White wine vinegar
1/2 tsp Salt
1/2 tsp Fresh ground black pepper
3 tbsp Fresh dill
2 lbs 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)

Prepare dressing

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.

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.

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