Shrimp Remoulade

By all means, you can use purchased boiled shrimp, but prepare your own remoulade. Try adding sliced boiled egg slices on the side and sprinkle on a couple of capers. Prep times includes an approximation of chill time. Can be an appetizer or salad to make for a most memorable meal.

• Ready In: 3 hrs 15 mins
• Yields: 8 appetizers

Ingredients

• Remoulade Sauce

• 1⁄4 cup mayonnaise
• 1⁄4 cup  vegetable oil
• 3  tablespoons Dijon mustard
• 1 -2  tablespoon  prepared horseradish
• 1  tablespoon lemon juice
• 2  teaspoons  chopped fresh parsley
• 1  teaspoon red wine vinegar
• 1⁄2 teaspoon paprika
• 2  garlic cloves, crushed
• 1  pinch sugar

• The Rest

• 4 1⁄2 cups water
• 1  tablespoon salt
• 1 1⁄2 teaspoons  liquid shrimp-and-crab boil  seasoning
• 1 1⁄2 lbs  unpeeled  medium raw shrimp
• 6  cups  shredded lettuce
•  lettuce leaf
•  lemon wedge (optional)

Directions

1. Combine first 10 ingredients in container of a food processor or electric blender. Process until smooth, stopping once to scrape down sides. Cover and chill thoroughly.
2. Combine water, salt, and seasoning in a large pot; bring to a boil. Add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
3. Combine mayonnaise mixture, shrimp and shredded lettuce, tossing to coat.
4. Serve on lettuce leaves and garnish with lemon wedges.
5. Note: Prepare remoulade sauce in advance and refrigerate, but don't sauce the shrimp until serving or they were become soft and soggy.