Shrimp Salad Lettuce Cups

Another great recipe from Silk! Savor the taste of summer all year with cool shrimp in a creamy dill dressing.

Makes 12 lettuce cups (4 servings)

1/2 cup mayonnaise
3 oz silken tofu (1/4 block)
1/4 cup unsweetened Silk
2 tsp Dijon mustard
1 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 tbsp fresh dill
2 lbs medium shrimp, cooked, deveined and chilled
1/2 cup red onion, finely minced
1 cup celery, finely minced
2 heads butter lettuce
lemon slices, for garnish

Prepare dressing. Using a mini food processor or blender, combine mayonnaise, tofu, Silk, mustard, vinegar, salt, pepper and dill. Blend until smooth. Add an additional 1-2 tablespoons of Silk to thin dressing, if desired. In a large bowl gently combine chilled shrimp, dressing, onions, and celery. Taste and adjust seasonings.

To serve: Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture. Garnish with extra dill, a grind of fresh black pepper and arrange lemon slices on the side.