Shrimp and Egg Salad Recipe

Steam the shrimps with a little salt for about two to three minutes until it turns pink in color. Cool and peel.

Cut the eggs into wedges. 

In a small bowl, whisk together Dijon mustard, corn oil, and salt. Pour the dressing over lettuce and toss.

Add the shrimps and the eggs. Serve at once.

Tip: Lettuce salads are best served cold. Refrigerate your greens for at least 30 minutes before serving.