SOGGY BEACH DAY - SHRIMP & VEGETABLE SALAD

ANOTHER RAINY & SOGGY DAY at hollywood beach - no wind attached

SHRIMP & VEGETABLE SALAD

For 6

Shrimp, 3 doz 24 to 35 count

Italian tomatoes - 3 -skinned & quartered

Green beans, French cut - 6 oz

Mushrooms - 6 oz. , stemmed and sliced thin

Granny smith apples, 3 - cored & diced

Corn, sweet - 3 Big TBL

Sauce

Lemon - 1

Egg yokes 3

Olive oil --1 TBL

Dijon mustard - 1 TBL

Heavy cream - ¼ cup

Black pepper - pinch

Sea salt- pinch

Tabasco sauce to taste

Romaine

Saute shrimp until pink. .cook the beans quickly and cool. Reserve the mushrooms. Toss together all the vegetables. Lay the vegetable mix onto the romaine lesves and cover with shrimp. Drizzle the sauce over everything.