Commander's Palace (In New Orleans) Shrimp Remoulade Recipe

• 1/4 c. Creole mustard (or possibly Dijon mustard)
• 2 Tbsp. paprika
• 1/8 x to 1 teaspoon cayenne pepper
• 1 tsp salt
• 1/2 c. white vinegar
• 1 c. finely minced green onions
• 1 dsh Tabasco sauce
• 1/2 c. finely minced celery
• 1/2 c. ketchup
• 1/2 c. mild prepared yellow mustard
• 2 clv garlic, chopped
• 3 x Large eggs, room temp.
• 1 x juice of 1 lemon
• 1 1/3 c. salad oil
• 80 med shrimp, peeled, deveined and boiled

Directions