Jazzed up Creole Shrimp Salad

Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3 -4  cups  cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)

• Remoulade Sauce

• 1⁄4 cup mayonnaise
• 1⁄4 cup ketchup
• 1  tablespoon ponzu sauce
• 2  tablespoons  relish or 2  tablespoons  minced  gherkins
• 1  sliced celery ribs or 1⁄2 cup  sliced celery rib
• 1⁄4 cup green bell pepper, chopped fine (I mixed green and red bells)
• 2  green onions or 2  tablespoons green onions (white and green) or 2  scallions, sliced or 2  tablespoons  sliced scallions (white and green)
• 1  large red radish, grated
• 1  garlic clove, grated
• 1  teaspoon horseradish
• 1  teaspoon mustard (creole or stone ground is best)
• 1⁄4 teaspoon celery seed
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon  creole seasoning (more or less to taste)
• 4 -6  drops  hot pepper sauce, to taste

Directions

1. Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
2. Add the shrimp and stir to coat.
3. Chill for 2 hour for flavors to meld.
4. Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
5. Enjoy!
6. FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.