Shrimp Remoulade

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Green onions - 1/4 cup, thinly sliced
• Celery - 1/2 cup, finely chopped
• Paprika - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Hot sauce - 1 tablespoon
• Creole mustard - 2 tablespoons
• Dijon mustard - 2 tablespoons
• Mayonnaise - 1/2 cup
• Shrimp - 1 pound, peeled and deveined

Instructions

1. Bring a large pot of salted water to a boil. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Drain and let cool.
2. In a medium bowl, whisk together the mayonnaise, Dijon mustard, Creole mustard, hot sauce, Worcestershire sauce, paprika, salt, and pepper.
3. Add the chopped celery, green onions, and parsley to the sauce and mix well.
4. Add the cooked shrimp to the sauce and toss to coat evenly.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve the shrimp remoulade chilled as an appetizer or on a bed of lettuce as a salad.