Shrimp Remoulade

I think all this RAIN has got me thinking about fish!!

3/4 cup minced parsley
3/4 cup minced shallots
3/4 cup minced celery
3/4 cup dill pickle relish*
1 T. minced garlic
3/4 cup Creole hot mustard (or more)
2 T. creamed horseradish
1/4 cup white wine vinegar
1/4 cup canola oil
6 large cooked shrimp (in Old Bay seasoning*)
Shredded ice burg lettuce
Lemon wedges

Mix all ingredients together and chill. This sauce will keep for many weeks - the more it stands, the better it tastes. Marinate the shrimp in 1/2 cup of sauce for each sering. Present on a bed of the shredded lettuce garnished with lemon wedges.

It's impossible to wring your hands when they are folded before God in prayer!!

Love,

MM