Chef John Folse's Shrimp Remoulade

The chef commented that his mother would disown him if she knew he was
giving out this recipe.

1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 Tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will
do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 Tbsp minced garlic
1/4 cup finely chopped parsley
1/2 Tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined

In a mixing bowl, combine all of the above ingredients, whisking well
to incorporate the seasonings. Once blended, cover and place in the
refrigerator, preferably overnight. A minimum of four hours will be
required for flavor to be developed. When ready, remove from
refrigerator and adjust seasonings to taste. Place six shrimp on a
leaf of romaine or other colored lettuce and spoon a generous serving
of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to
service, as they will lose their firm texture. Serves 6.


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