Printer Friendly SPICY SHRIMP REMOULADE SALAD
1 ½ LBS. COOKED, PEELED SHRIMP
3 TABLESPOONS CREOLE MUSTARD (ZATARAINS)
1 TABLESPOON LEMON JUICE
4 TABLESPOONS CHOPPED PARSLEY
2 SMALL SCALLIONS, MINCED
1 HARD BOILED EGG, COARSE CHOPPED
1 TEASPOON CELERY SALT
1/8 TEASPOON GRANULATED GARLIC
1 ¼ CUPS MAYONAISE (HELLMAN'S)
MIX ALL INGREDIENTS, REFRIGERATE SEVERAL HOURS.
PLACE ON A BED OF LEAF LETTUCE WITH FRESH TOMATOES.
SERVE WITH GARLIC BREAD.
From The Recipe Files of: George Panayiotou
