Baked Shrimp Creole

submitted by lrao

2 pounds jumbo shrimp -- peeled and deveined
2 eggs -- slightly beaten
1 tablespoon oil
1/4 cup water
2 cups cornflake crumbs
salt and pepper to taste

Shrimp Sauce:
1 cup chili sauce
1/4 cup pickle relish
1/2 teaspoon mustard -- prepared
1 tablespoon lemon juice
1 cup mayonnaise
1 egg -- hard boiled and chopped
1/2 onion -- grated

Beat eggs slightly with water. Dry Shrimp on paper towels. Dip Shrimp into
crumbs, then the eggs, and then into crumbs again. Place Shrimp in oiled
shallow baking pan so they do not touch and sprinkle with salt and pepper.
Turn once with a broad spatula so that both sides are oiled. Bake in
preheated 450 F oven 6 to 8 minutes. Serve with Shrimp Sauce or your
favorite sauce. Shrimp Sauce: Combine all ingredients and chill. Serve over
baked Shrimp

4 servings

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