1 tbsp. lemon juice
1 med. head cauliflower, leaves removed, stem trimmed
Romaine or leaf lettuce
1/2 c. mayonnaise
1 tsp. prepared mustard
4 1/2 oz. can med. shrimp, drained, rinsed
Dill weed, or chopped fresh dill, if desired

In boiling water to which 1 tablespoon lemon juice has been added, cook cauliflower until tender, drain thoroughly. Refrigerate until cold. Place chilled cauliflower stem-side-down on lettuce-lined shallow serving dish or platter. Combine mayonnaise and mustard; spread evenly over top of cauliflower. Arrange shrimp over mayonnaise mixture. Sprinkle with dill. Refrigerate until serving time. 12 servings.