A wonderful summer take-off version of the original. This recipe is from one of my favorite cooking magazines "Fine Cooking" July 2006. I substituted fat-free mayonnaise.
Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the center should still be slightly translucent.) Let cool.
In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season to taste with salt and pepper.
Cut the shrimp into 1/2 inch pieces and mix in a large bowl with the apples, grapes, celery, and almonds. Toss enough of the dressing to coat the ingredients well. You may not need it all. Taste and add more lemon juice, salt or pepper as needed. Sprinkle with chives and serve on beds of lettuce. Serves 6-8.
1 pound large shrimp (31-40 count), peeled, deveined
1/2 cup mayonnaise
1/3 cup buttermilk
1 T. fresh lemon juice; more to taste
1 T. roughly chopped fresh tarragon
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
2 cups diced apples (Fuji)
2 cups red seedless grapes, halved
1 1/2 cups diced celery
1/3 cup blanched slivered almonds, toasted
1 T. thinly sliced chives
Butter lettuce leaves