Shrimp Remoulade 1 lb (450 g) cooked, peeled, medium-sized shrimp For the remoulade sauce: 1 cup (250 ml) mayonnaise 2 Tbs (30 ml) lemon juice 2 Tbs (30 ml) ketchup 2 Tbs (30 ml) finely chopped celery 1 Tbs (15 ml) prepared horseradish 1 Tbs (15 ml) finely chopped dill cucumber 1 Tbs (15 ml) finely chopped capers 1 Tbs (15 ml) Creole or French style mustard 1 Tbs (15 ml) finely chopped parsley 1/2 tsp (2 ml) finely chopped tarragon 1 Tbs (15 ml) Tabasco sauce (or to taste) For the garnish: Lettuce leaves Tomato wedges or whole cherry tomatoes Hard cooked eggs, peeled and cut into rounds or wedges Black olives Combine all the sauce ingredients in a bowl and stir or whisk until thoroughly combined. Add the cooked shrimp and toss to coat with the sauce. Place each serving of shrimp on a bed of lettuce leaves, and garnish with tomatoes, eggs, and black olives, as desired. Serves 4 to 6.
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