Shrimp Salad With Remoulade Sauce

Submitted by Leslie in Texas

"We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• Shrimp salad

• 1 1⁄2 lbs shrimp, peeled, deveined, and cooked
• 3⁄4 cup celery, thinly sliced
• grape tomatoes (to garnish)

• Remoulade Sauce

• 1 tablespoon capers
• 2 green onions, thinly sliced
• 4 garlic cloves, minced
• 1⁄4 cup frozen chopped spinach, well drained
• 2 cups mayonnaise (can use light or no-fat)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon creole mustard
• 2 tablespoons lemon juice
• 1 dash Tabasco sauce
• 1⁄3 ounce anchovy paste

directions

1. Place shrimp and celery in a large bowl.
2. Combine all sauce ingredients and blend well.
3. Pour over shrimp mixture and toss well.
4. Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
5. Garnish with tomatoes and serve.