Posted by Sue Freeman
New Orleans Shrimp Remoulade
2 lbs fresh shrimp, poached, shelled and cleaned
1 clove garlic, minced
1/2 c finely chopped celery
1 stalk finely chopped green onion
1 Tablespoon chopped chives
6 T olive oil
3 T lemon juice
1/4 t. hot pepper sauce
1/4 cup Worchestershire sauce
1/4 c chili sauce
2 T prepared mustard
3/4 t salt
3/4 t white pepper
bibb lettuce
Combine all ingredients except lettuce and marinate for 2 hours. Don't let it sit more than 12 hours as it will become very soggy. Keep it chilled. Serve over bibb lettuce.