Shrimp marinated in an oil and Vinegar based remoulade, served chilled on a bed of shredded lettuce.

The remoulade was made with olive oil, red wine Vinegar, creole mustard, green onion, celery, onion, garlic, horseradish, and parsley. It was seasoned with salt, paprika, black white and red pepper, and a dash of tabasco.

The shrimp were boiled in shrimp and crab seasonings. I used both the concentrated liquid and the bagged version of Zatarain’s seasonings, along with several lemon slices.

The shrimp were cooled, peeled, and chilled, then mixed with the remoulade. I placed the shrimp and remoulade mixture into the refrigerator so they could get to know each other for a few hours before placing a generous portion over a bed of shredded lettuce.

This makes a very nice cold appetizer. It would also serve as a topping for fried green tomatoes or it could be used as an extraordinary dressing for a more substantial salad.

While it tends to be spicy, the peppers in the remoulade can easily be adjusted for a milder or spicier version as desired.