THIS IS A VARIATION ON CRABMEAT RAVIGOTE WITH AN altogether different sauce created years ago by Nathaniel Burton, the brilliant black chef in the Caribbean Room of New Orleans’ renowned Pontchartrain Hotel. Why Nat insisted that this version of the sauce not be used for crabmeat I could never figure out—maybe because of the anchovies.

Makes 4 to 6 servings

INGREDIENTS

THE SHRIMP SALAD:

• 3/4 cup mayonnaise
• 1 tablespoon minced scallions
• 1 tablespoon minced green bell pepper
• 1 tablespoon minced pimentos
• 1 tablespoon minced anchovies
• Freshly ground black pepper to taste
• Tabasco sauce to taste
• 1 1/2 pounds fresh boiled shrimp, shelled and deveined
• Bibb lettuce leaves, shredded

INSTRUCTIONS

1. In a large bowl, combine the mayonnaise, scallions, bell pepper, pimentos, anchovies, black pepper, and Tabasco sauce.
2. Mix the ingredients until well blended.
3. Add the boiled shrimp to the bowl and mix until the shrimp are well coated with the dressing.
4. Cover the bowl and chill the shrimp salad for about 1 hour.
5. When ready to serve, place beds of shredded Bibb lettuce on plates.
6. Spoon the shrimp salad onto the lettuce beds.
7. Serve and enjoy!