Shrimp Remoulade #3

Ingredients

Sauce

• 1 C ketchup
• 2 tbs horseradish
• 2 tbs yellow mustard
• 2 tsp Worcestershire sauce
• Dash Tabasco
• 4 hard boiled eggs, chopped
• 2 raw eggs, beaten

Shrimp Boil

• 1 gallon water
• 1 package crab boil
• 3 tbs salt
• 36 large raw shrimp

Presentation

• Shredded lettuce

Directions

1. Chill Sauce: Mix sauce ingredients in a glass bowl and refrigerate ~4 hours to let flavors develop.
2. Cook Shrimp: In a large pot, bring water, salt, and crab boil to a rolling boil. Add shrimp; when the water returns to a boil, turn off heat and let shrimp sit 5 minutes. Drain, cool, and peel.
3. Assemble: Arrange 6 shrimp on a plate lined with shredded lettuce.
4. Serve: Top with 4 tbs remoulade sauce and serve chilled.
5. Serves: 6

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