300 grams cooked salad shrimp
1 small carrot, grated
2 green onions, finely chopped
1 celery rib, finely chopped
1 T chopped fresh or 1 t dried, tarragon
Juice of 1/2 lemon
2 T extra virgin olive oil
salt and freshly cracked pepper to taste
8 large lettuce leaves
lemon slices for garnish
Combine all ingredients, except the lettuce and lemon slices, in a bowl. Divide and arrange lettuce leaves, cupped-side down on 4 chilled plates. Divide and spoon shrimp mixture into the centre of the leaves. Serve immediately. Makes 4 servings.