Ingredients

The following ingredients have 4 Servings
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole or grainy mustard
  • 2 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon red pepper sauce, such as Tabasco
  • 2 cloves garlic, minced
  • 2 green onions, green part only, finely chopped
  • 1 tablespoon chopped Italian parsley
  • Salt
  • 1 pound small shrimp, 51-60 count, peeled and deveined
  • 1 tablespoon kosher salt
  • 1 head ice berg lettuce, cored and chopped
  • 2 celery ribs, finely diced
  • 2 avocados, peeled, pitted, and diced
  • Lemon wedges, for serving

Instruction

  • To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed.
  • To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. Cook the shrimp until pink, about 2 minutes, then drain and rinse with cold water.
  • To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates or into 4 bowls, and serve with the dressing on the side. I also like to serve the salad with lemon wedges for an added bit of brightness.