Shrimp remoulade salad

Yield: 1 Servings

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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