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Shrimp Remoulade Appetizer Platter

Source of Recipe

Chef Mike Reeh


List of Ingredients

2 pounds cooked shrimp, cold

FOR SAUCE:

1 whole egg
Juice from 1/2 lemon
Salt and pepper to taste
1-1/2 cups olive oil
2 T. ketchup
2 T. Boetje's mustard
Dash Tabasco
Dash Worcestershire sauce
Pinch Cajun seasoning
1/4 C. green onion, chopped
1/4 C. celery, chopped




Recipe

PROCEDURE:

Put egg in stainless steel bowl, add lemon, salt and pepper. Whipuntil egg is frothy.Whip in olive oil, will become thick. Add rest of theingredients. Toss shrimp into remoulade sauce until coated.

Place coated shrimp in center of a platter and surround with
assorted cut up vegetables (green onions, carrots, celery, peppers, etc.)