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Ingredients Edit

Sauce Edit

  • 1½ cups heavy duty mayonnaise
  • ½ cup Creole Mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Louisiana Gold pepper sauce
  • ½ cup finely diced green onions
  • ¼ cup finely diced celery
  • 2 tablespoons finely diced garlic
  • ¼ cup finely chopped parsley
  • ½ tablespoon lemon juice
  • salt and cracked black pepper to taste

Directions Edit

  1. In a two quart mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings.
  2. Once blended, cover and place in refrigerator, preferably overnight.
  3. A minimum of four hours will be required for flavor to be developed.
  4. When ready, remove from refrigerator and adjust seasonings to taste.
  5. 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.
  6. Do not sauce shrimp prior to service, as they will lose their firm texture.

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