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Shrimp Remoulade Print Email

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup celery
2 TBS chopped garlic
2 TBS. prepared horseradish
3 TBS Creole or Whole grain mustard
3 TBS yellow mustard
3 TBS ketchup
3 TBS chopped parsley
1 tsp. salt
1/4 tsp. cayenne
1/8 tsp. freshly ground black pepper

Cooked shrimp
Shredded lettuce
Tomatoes, cucumber

Put all the ingredients in a food processor and process for 30-45 seconds, chill. Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted from Emeril Lagasse
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