3-4 pounds fresh, pelled 90 to 110 count shrimp, boiled
3-4 carrots, peeled and cut into sticks
Instructions
In a large mixing bowl, combine 2 tablespoons parsley, celery, eggs, horseradish, mustards, ketchup, onions, hot sauce, Worcestershire sauce, sugar, garlic, salt and mayonnaise.
Toss iceberg and Romaine lettuce in a separate bowl. Pour desired amount of dressing on top. Place shrimp on top of dressing. Sprinkle remaining parsley on top. Garnish with carrot sticks.
Originally Submitted
11/28/2011
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