Shrimp Remoulade #3

Ingredients

Sauce

• 1 C ketchup
• 2 tbs horseradish
• 2 tbs yellow mustard
• 2 tsp Worcestershire sauce
• Dash Tabasco
• 4 hard boiled eggs, chopped
• 2 raw eggs, beaten

Shrimp Boil

• 1 gallon water
• 1 package crab boil
• 3 tbs salt
• 36 large raw shrimp

Presentation

• Shredded lettuce

Directions

1. Mix the sauce ingredients in a glass bowl and refrigerate for about 4 hours.
2. In a large pot, bring the water, salt, and crab boil to a full boil and add the shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes in the water. Drain the shrimp, cool and peel.
3. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tbs of the remoulade sauce. Serves 6.