Shrimp With Tarragon Mayonnaise Sauce - cooking recipe

Ingredients

1/4 cup dry vermouth
2 None spring onions, chopped
1 stalk parsley
1 None small bay leaf
1 1/2 lbs raw jumbo shrimp, peeled, deveined, tails intact
1 cup mayonnaise
1/2 bunch tarragon, finely chopped
12 None baby potatoes, cooked, cooled and sliced
1 head baby Romaine lettuce, coarsely shredded

Preparation

In a large frying pan, bring the vermouth, onion, parsley and bay leaf to a boil over medium heat. Season, add the shrimp and cook 3 mins, until pink. Remove from the heat and set aside to cool completely.
Meanwhile, for the sauce, combine the mayonnaise and tarragon and season to taste.
To assemble, arrange a layer of potato slices on 6 serving plates. Top with the lettuce and shrimp and drizzle with the sauce to serve.