Brennan's Shrimp Remoulade

 I have cut the original recipe in half.

Make the sauce the day before.

 

Ingredients:

1 cup of creole mustard

1/2 cup flat leaf parsley

1/2 cup diced celery

1/2 cup finely diced green onions

1 Tablespoon minced garlic

1 1/2 Tablespoons grated horseradish

2 Tablespoons plus 2 teaspoons of lemon juice

Grated zest of half of a lemon

1/2 cup of olive oil

Shredded iceberg lettuce

1/2-pound boiled shrimp (medium sized)

 

Directions:

Mix the first 9 ingredients. Store in fridge overnight. Add shrimp to sauce. Marinate an hour or two in fridge. Serve over cold shredded lettuce. Garnish with lemon wedges.