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Roasted Shrimp Cocktail with Maille Old Style Mustard Sauce
For The Shrimp:
1 lb shrimp, 16/20 count or larger, peeled and deveined
1 small lemon, very thinly sliced
2 tablespoons Al Wazir olive oil
Salt and freshly ground pepper, to taste
For The Maille Old Style Mustard Sauce:
3/4 cup Maille mayonnaise
2 heaping tablespoons Maille Old Style Mustard
2 tablespoons minced shallots (about 1 small)
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh parsley, plus a sprig for garnish (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper
- Preheat oven to 425 degrees.
- Toss the shrimp and lemon slices with olive oil, salt, and pepper. Transfer to a sheet pan and spread out into an even single layer. Roast for about 8 minutes, or until the shrimp have just turned pink and opaque.
- While the shrimp cook, make the mustard sauce. In a medium bowl, whisk together the mayonnaise, Maille Old Style Mustard, shallots, lemon juice, parsley, salt and pepper. Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate prior to serving.
- Place shrimp and lemon slices on a serving platter along with the Maille Old Style Mustard Sauce on the side. Garnish with a parsley sprig, and serve.
This recipe can be served warm, at room temperature or cold.
Serves 6-8 as an appetizer