INGREDIENTS for White Remoulade Sauce:
1 (16-ounce) jar Creole mustard
1 onion, coarsely chopped
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped green onions
3 ribs celery, coarsely chopped
3 dill pickles, drained, squeezed dry and coarsely chopped
6 garlic cloves, minced
1 quart mayonnaise
1 (3-ounce) jars capers, drained
INGREDIENTS for Salad:
6 cups baby lettuce leaves, torn
3 pounds deveined peeled boiled shrimp
For the sauce, process the mustard, onion, parsley, green onions, celery, pickles and garlic 1/3 at a time in a blender until blended. Combine the mustard mixture and mayonnaise in a bowl and mix well. Stir in the capers. You may store, covered, in the refrigerator for up to 2 weeks.
For the salad, line 8 salad plates with the lettuce leaves. Add the shrimp to the sauce and mix until coated. Mound the shrimp mixture evenly on the lettuce-lined plates. Or, spoon the shrimp mixture into a bowl and serve as an appetizer with wooded picks.