Shrimp Remoulade
Serves 2

Ingredients :
1 TBSP mild mustard
1/4 tsp ground red pepper
2 tsp salt
3/4 Cup Olive Oil
1 Stalk celery, chopped
3/4 LB shrimp (medium size)
1 tsp paprika
1 small garlic clove, chopped
1/4 cup tarragon vinegar
3 scallions, chopped
1 TBSP Parsley, chopped
2 cups shredded lettuce
lemon wedges

Directions :
Make sauce:Combine mustardm red peppers, 1 1/2 tsp salt and garlic in a large deep bowl. Wisk in vinegar and then oil while continuously wisking. Keep wisking until smooth and thick. Add scallions, celery & parsley and mix well. Cover tightly and leave at room temperature for 3-4 hours. Meanwhile, shell shrimp leaving on tails. Devain if needed and rinse with cold water. Bring 2 quarts water to a boil with remaining 1/2 tsp salt. Drop in shrimp and cook 3-4 minutes or until pink. Remove and chill. On 2 plates, place a 1 cup mound of lettuce on each plate. Arrange shrimp over lettuce and spoon remoulade sauce all over shrimp and serve. . .

Copyright Chef Bob Older 1997