Ingredients

• Remoulade Sauce:
• 1 cup celery, finely minced
• 1 cup green onion, finely minced
• 1 cup parsley, finely minced
• 1 cup dill pickle, finely minced
• 3 Tbsp. garlic, finely minced
• 2 cups Creole hot mustard
• 4 Tbsp. horseradish
• 1/2 cup vegetable oil
• 1/2 cup red wine vinegar
• About 1 3/4 teaspoons salt
• 2 Tbsp. Worcestershire
• 2 pounds boiled shrimp, peeled and deveined
• 8 leaves of crisp romaine lettuce

Method

1. To prepare the sauce, combine all the ingredients in a mixing bowl and mix thoroughly with a whisk until very well blended. Using 8 chilled salad plates, place a lettuce leaf on each one, then top with 1/8 of the boiled shrimp. To serve, ladle about 1/2 cup sauce evenly over each portion. Serves 8.