Keto Shrimp Skagen Salad with Cauliflower 'Toast'

Ingredients

• 1 lb Shrimp
• 1/2 cup Mayonnaise
• 1/4 cup Sour Cream
• 2 tbsp Dill
• 1/4 cup Red Onion
• 1 tbsp Lemon Juice
• 1 head Cauliflower
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Bring a medium pot of water to a rolling boil. Add the 1 lb of shrimp and cook for 2-3 minutes, until they turn opaque pink and curl slightly. Drain the shrimp and transfer them to a plate to cool completely for at least 10 minutes; once cooled, chop the shrimp into 1/2-inch pieces.
2. 2In a medium mixing bowl, combine the 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tbsp of dill, 1/4 cup of finely diced red onion, 1 tbsp of lemon juice, 1/2 tsp of salt, and 1/4 tsp of pepper. Stir until all ingredients are well combined and smooth.
3. 3Add the chopped 1 lb of shrimp to the mixture in the bowl. Gently fold until the shrimp are evenly coated with the dressing.
4. 4Preheat your oven to 400°F (200°C). Carefully slice the 1 head of cauliflower into 1/2-inch thick 'toast' slices, aiming for flat pieces.
5. 5Arrange the cauliflower slices in a single layer on a large baking sheet. Brush both sides of each slice evenly with the 2 tbsp of olive oil.
6. 6Bake the cauliflower slices in the preheated oven at 400°F (200°C) for 10-15 minutes, or until they are golden brown at the edges and tender when pierced with a fork.
7. 7Carefully remove the baked cauliflower 'toast' from the oven. Top each warm cauliflower slice with a generous spoonful of the Keto Shrimp Skagen Salad.

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