Shrimp, Egg and Tomato Salad

Delicate salad with shrimps, eggs and tomatoes is served in portioned salad bowls, mixed or flaky. For the shrimp salad, an unusual dressing is prepared based on mayonnaise - with the addition of alcohol and spicy Worcestershire sauce.

Ingredients

• Large boiled shrimps (peeled) - 200 g
• Boiled eggs - 2 pcs.
• Tomatoes - 2 pcs.
• Lettuce salad - 1 head of cabbage
• Lemon wedges - 4 pcs.
• Fresh parsley - 4 sprigs (for serving)
• For the sauce:
• Mayonnaise - 200 g
• Tomato paste or ketchup - 30 g
• Brandy - 1 tbsp l.
• Sherry - 1 tbsp. l.
• Paprika - 1 pinch
• Worcestershire Sauce - 1 tsp
• Lemon juice - 1 tsp
• Whipping cream - 45-60 g

Directions

1. Prepare the sauce. In a small bowl, combine mayonnaise, tomato paste or ketchup, brandy, sherry, paprika, Worcestershire sauce and lemon juice. Stir until smooth. Add cream, cover and refrigerate.
2. Peel the eggs and cut each into 8 pieces. Peel the tomatoes and cut each into 8 pieces. Chop the lettuce into the noodles.
3. Chill 4 portioned salad bowls in the freezer. Pour a little of the cooked sauce into each salad bowl, top with lettuce, tomatoes and eggs. Then put the shrimps, pour the sauce over the shrimp salad.
4. (You can lay out the ingredients of the salad in layers).
5. Sprinkle paprika on the salad. Serve the shrimp salad with lemon wedges immediately.