04-26-2005, 01:46 PM
Rémoulade Sauce
2 cups mayonnaise
1/4 cup vegetable oil
1 cup horseradish
1/4 cup lemon juice
2 tablespoons Creole mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon garlic powder
1 tablespoon sweet paprika
1 head shredded lettuce
4 Roma tomatoes, cut in quarters
1 pound boiled shrimp
Mix all sauce ingredients well and refrigerate two hours.
Place boiled shrimp on shredded lettuce. Add the tomato and top with Rémoulade Sauce and serve.
2 cups mayonnaise
1/4 cup vegetable oil
1 cup horseradish
1/4 cup lemon juice
2 tablespoons Creole mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon garlic powder
1 tablespoon sweet paprika
1 head shredded lettuce
4 Roma tomatoes, cut in quarters
1 pound boiled shrimp
Mix all sauce ingredients well and refrigerate two hours.
Place boiled shrimp on shredded lettuce. Add the tomato and top with Rémoulade Sauce and serve.