1 1/2 cup heavy-duty mayonnaise 1/2 cup Creole mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce 1/2 cup finely diced green onions 1/4 cup finely diced celery 2 tablespoons minced garlic 1/4 cup finely chopped parsley 1/2 tablespoon lemon juice salt and cracked black pepper, to taste 3 dozen (21-25 count) boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.