shrimp remoulade salad
| Measure | Ingredient |
|---|---|
| 8 | Boiled shrimp per person |
| 1 small | Red onion; diced |
| 8 | Cherry tomatoes; halved |
| 10 | Blck olives; halved-sliced |
| ½ | Red pepper; cut small |
| ½ | Green pepper; cut small |
| 2 | Stalks celery; cut small |
| Fresh parsley and Dill |
Dressing: ½ pint mayonnaise juice of ½ lemon ¼ cup Zatarin's Creole Mustard. Cut peppers and vegetables in ¼" squares Serve in Avacado halves mix with dressing and serve some on the side. Season withCajun Salt and sprinkle more dill and parslay on top, cut shrimp lengthwise if desired.
Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998
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