Shrimp Salad with Spicy Remoulade

Cold, savory shrimp salad is always refreshing. Easy make-ahead recipe which can be served on a croissant or on top of salad.

Quick saute on hot griddle seals in flavor. Sprinkle on some all-purpose dry rub (see previous post) and add some minced shallots and celery for added crunch and flavor.

1 lb of cooked, peeled medium shrimp, saute with 1/4 cup of shallots and celery each.

Remoulade sauce

1 cup mayonnaise
2 tablespoons sour cream
3 tablespoons chopped Italian parsley
3 tablespoons drained prepared white horseradish
2 tablespoon minced capers
1 tablespoon ketchup
1 tablespoon whole grain Dijon mustard
2 teaspoons grated lemon peel
2 teaspoons Worcestershire sauce
1 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon cayenne pepper (adjust to your taste)

Mix in remoulade and hot, cooked shrimp. Cover and refrigerate for at least an hour before serving.

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