Shrimp Salad with Champagne Vinaigrette

Shrimp Salad with Champagne Vinaigrette

3 - 4 people
40 min
Our master chef Ralph created this simple appetizer. It serves as a perfect addition to your holiday meals or simply prepare for an everyday occasion. A classic shrimp cocktail with an Oil & Vinegar twist on Lemon Olive Oil and Marc-de-Champagne vinegar. Serve with golden brown baguette and herb butter.

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Ingredients and Method


  • 1 baguette
  • 2 tsp. Herb Butter Mix
  • 3.5 oz. salted butter
  • 9.8 oz. cooked shrimp
  • 8 tbsp. mayonnaise
  • Lemon & Whhite Pepper Seasoning
  • 1 lemom
  • 1 drop hot sauce
  • ½ cucumber
  • 6 radishes
  • 2 tbsp. Lemon Olive Oil
  • 1 stick celery
  • 4 tbsp. Marc de Champagne Vinegar
  • 2 small heads of gem lettuce
  • sea salt


  1. Preheat the oven to 300 °F and take the butter out of the fridge.
  2. Finely dice the celery and soak it in Marc de Champagne Vinegar for half an hour.
  3. Mix the Herb Butter Mix with 4 tbsp. of warm water and let it rest for 5 minutes. Then mix it with the butter.
  4. Cut the baguette into thin slices and spread on the herb butter. Bake slices for 10 minutes until golden brown.
  5. Mix mayonnaise with the Lemon & White Pepper Seasoning.
  6. Mix lemon zest and juice from half a lemon with the mayonnaise.
  7. To taste, add a drop of hot sauce to the mayonnaise.
  8. Add the shrimp.
  9. Peel the cucumber, halve lengthwise and remove the seeds. Cut the cucumber into thin slices.
  10. Remove the leaves and stems of the radishes and cut them into thin slices.
  11. Mix Lemon Olive Oil, lemon juice of the remaining half lemon and a pinch of salt.
  12. Marinate the cucumber and radishes with this mix.
  13. Wash the lettuce and cut in half. Remove the celery from the vinegar and mix with the lettuce.
  14. Sprinkle a bit of Lemon Olive Oil over the lettuce and add to the bottom of a glass.
  15. Add the shrimp on top and use the cucumber and radishes as garnishes.
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