Shrimp Salad Lettuce Cups KETO

yield: 8-10 CABBAGE CUPS
Source: Kayln's Kitchen

Shrimp Salad Lettuce Cups are a great idea for lunch or game-day food.  Butter leaf lettuce make for a perfect cup.

INGREDIENTS:

• 1 lb. frozen cooked shrimp, thawed overnight in refrigerator (I used 26/30 size shrimp, but smaller ones would be fine too.)
• 1 cup finely chopped celery
• 1/2 cup thinly sliced green onion
• 1 small head Butter Leaf Lettuce 

DRESSING INGREDIENTS:

• 5 T mayo (or use a mix of mayo and light mayo if you prefer)
• 1 T concentrated shrimp “juice”
• 1 T fresh-squeezed lemon juice
• 1 tsp. celery seed
• salt and fresh ground black pepper to taste

DIRECTIONS:

• Thaw frozen shrimp in the refrigerator overnight or longer.
• Drain the shrimp into a colander that’s placed over a bowl to catch the shrimp “juice.”
• Put the juice into a small pan and cook over a low simmer until it’s reduced by at least half to concentrate the shrimp flavor.
• While the shrimp liquid reduces, cut the shrimp into small pieces, chop the celery and thinly slice the green onion.
• Use a sharp knife to cut the core out of the butter lettuce and carefully pull off whole lettuce leaves to make cups.
• When the shrimp liquid has reduced, turn off heat and let it cool a few minutes.
• Then whisk together the mayo, light mayo, shrimp “juice”, lemon juice, celery seed, salt, and pepper.
• Put the shrimp, celery, and green onion into a bowl and combine with the dressing.  (You may not want all the dressing; use the amount you prefer.)
• Fill lettuce cups with a generous scoop of the shrimp mixture and serve right away.
• The shrimp mixture will keep in the fridge for a day or two if you don’t eat it all at one meal.