Shrimp remoulade

                It became a Texas favorite after the good Neighbors in Louisiana transformed it into a premier Gulf shrimp sauce.

Serves 4 as main dish

or 6 as appetizer

• 4 cups water
• 2 tablespoons shrimp- and crab-boil seasonning, such as Zatarain's
• 1½ pounds medium shrimp, unpeeled, with tails

Sauce

• ½ cup mayonnaise
• 2 celeri ribs, chopped
• 5 to 6 green onions, chopped
• ¼ cup minced parsley
• 2 tablespoons prepared Creole mustard (or Dijon mustard)
• 1 tablespoon ketchup
• 1 tablespoon lemon juice
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 garlic clove, minced
• ½ teaspoon Tabasco sauce or other pepper sauce
• ½ teaspoon salt

1. Put the water and boil seasonning in a saucepan and bring to a boil, reduce the heat, and simmer for 5 to 10 minutes.
2. Add the shrimp, and simmer them until they are just cooked through and pink, a matter of only a couple of minutes.
3. Drain the shrimp and refrigerate until they are cold.
4. Peel the shrimp, leaving the tails on and devein them.
5. Place all the sauce ingrédients in a blender or food processor, and purée them until they are smooth, refrigerate the sauce.
6. Arrange lettuce leaves on plates, top them with the shrimp, and drizzle each plate with a few tablespoons of the sauce.
7. Garnish with lemon wedges.

BON APPETIT