French Quarter Shrimp
A perfect New Orleans-style salad or starter! 
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2 pounds of shrimp, peeled, deveined, and boiled
1 cup remoulade sauce - see Recipe Link or recipe below
2 lemons, cut into quarters
torn lettuce/greens mix - I like to use baby field greens.
1 tomato, sliced
thin sliced green onions for garnish
  1. In a large mixing bowl, stir together the cooked shrimp and the remoulade sauce.  Cover and let sit for about 30 minutes.
  2. On individual serving dishes or bowls, put a layer of torn lettuce, tomato slices, and a serving spoonful of the shrimp mixture on top.  Garnish with green onion slices and lemons.
New Orleans Remoulade Sauce
1 cup mayonnaise
2 and 1/2 tablespoons Dijon mustard
1/2 lemon, juiced - freshly squeezed
1 tablespoon parsley, chopped fine
1 tablespoon hot sauce
2 garlic cloves, minced
3 teaspoons capers, chopped just a bit
1 teaspoon Worcestershire Sauce
1 teaspoon paprika
3 tablespoons onion, minced or chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
  1. Stir together:  all ingredients together in a bowl. 
  2. Cover and let sit for an hour, then use or store in refrigerator.