Shelly's Recipe

SHRIMP REMOULADE

Category: Seafood

3 lbs. fresh shrimp
2 1/4 cup olive oil
1 1/2 cup red wine vinegar
1/3 cup chili sauce
3/4 cup grainy Creole mustard
1 1/2 cup finely chopped celery
1 1/2 cup chopped green onions (both green and white parts)
3 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
Chili powder, for garnish
Paprika, for garnish

Steam or boil peeled, deveined shrimp just until cooked though. Don't overcook! Chill until needed.

In a bowl, whisk together the olive oil, vinegar, chili sauce, and mustard. Add celery and green onions. Stir in salt, pepper, and bay leaves. Stir in cooked, peeled shrimp. Sprinkle with paprika and chili powder. Cover and refrigerate overnight. Remove bay leaves and let remoulade come to almost room temperature before serving.

Serves about 10.
Serve with toast points or a baguette for dipping into the yummy sauce, or in little cups on a bed of shredded lettuce. This even makes a great first dish when served over a salad.