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.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes