Shrimp Salad with Anchovy Remoulade
Rinse the lettuce, trim, tear into bite-sized pieces and drain. Arrange on a large platter.
For the remoulade: Finely chop the pickles, anchovies and capers. Peel the egg and finely chop. Mix the pickles, anchovies, capers and egg together with the crème fraîche and mayonnaise. Stir in the chives and 1 tablespoon parsley, season with salt and pepper and then transfer to a serving bowl.
Peel the shrimp, leaving the tails intact, butterfly and devein. Sauté in the olive oil until starting to turn pink. Add the garlic, season with salt and pepper and toss gently until cooked to your liking. Add the remaining parsley and toss to combine. Arrange the shrimp on the serving plate, drizzle with any garlic oil from the pan and then season with lemon juice. Serve immediately with the remoulade.