southwest shrimp dip in lettuce bowl with crudites

Name: Southwest Shrimp Dip in Lettuce Bowl with crudites
Ingredients: - 1 head iceberg lettuce; - 1/2 lb. cooked bay shrimp, rinsed and well drained; - 1/2 cup finely chopped red bell pepper; - 1/2 cup prepared salsa, medium head; - 1/2 cup canned niblet corn, drained; - 1/2 cup chopped green onions; - 2 tbsp. chopped fresh parsley; - 1/2 cup mayonnaise; - 1/3 cup sour cream; - 1/2 tsp. lemon juice; - vegetable crudites: celery sticks, broccoli and cauliflower florets, carrot sticks, etc.; - crackers

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48 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jan 26, 2013

Creamy, easy and oh, so good.

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Ingredients

- 1 head iceberg lettuce
- 1/2 lb. cooked bay shrimp, rinsed and well drained
- 1/2 cup finely chopped red bell pepper
- 1/2 cup prepared salsa, medium head
- 1/2 cup canned niblet corn, drained
- 1/2 cup chopped green onions
- 2 tbsp. chopped fresh parsley
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1/2 tsp. lemon juice
- vegetable crudites: celery sticks, broccoli and cauliflower florets, carrot sticks, etc.
- crackers

How To Make southwest shrimp dip in lettuce bowl with crudites

Step 1

Trim a 1 inch slice from core end of lettuce head. Stand lettuce head on a flat surface. With a paring knife, cut out the center, leaving a 1/2 inch thick shell. Remove lettuce from center; reserve for another use. Wrap lettuce "bowl" in moist paper toweling and chill.

Step 2

In bowl, mix shrimp, bell pepper, salsa,corn, green onions, parsley, mayonnaise, sour cream and lemon juice. Cover and chill for at least1 hour.
Step 3

Put lettuce bowl on platter. Spoon dip into bowl. Arrange crudites and crackers around lettuce bowl. Makes 12 servings.
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