Delicious Shrimp Remoulade

Directions

Peel and devein shrimp (80 shrimp - 8 shrimp per person).

Bring a large kettle of water to a boil, drop in shrimp, bring back to a boil, turn off heat, cover pan and let shrimp stand until they turn pink, about 10 to 15 minutes.

Drain shrimp and cool to room temperature.

Combine mustards, paprika, cayenne, salt, vinegar, green onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon juice in blender container.

Cover and process at high speed until well-blended.

Remove cover.

With blender turned on, gradually add oil in a steady stream until sauce thickens to mayonnaise consistency.

Chill.

To serve, place lettuce on each of 10 plates.

Arrange 8 shrimp on each plate; top shrimp with Remoulade Sauce and garnish with lemon strip.