Shrimp Remoulade

• 3/ cup coarsely chopped fresh parsley
• 1 celery stalk, coarsely chopped
• 1 garlic clove
• 1/2 cup Creole mustard
• 1/2 cup red wine vinegar
• 2 tablespoons paprika
• 1 tablespoon prepared white horseradish
• 1 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 cup vegetable oil
• 4 cups shredded lettuce
• 2 pounds cooked, peeled shrimp
• 2 lemons, cut into wedges

1. Finely chop parsley, celery, and garlic in a processor. Transfer to a large mixing bowl. Add mustard, vinegar, paprika, horseradish, hot sauce, and Worcestershire. Gradually whisk in oil. Season to taste with salt and pepper. Cover and chill overnight. (Can be prepared up to 3 days ahead).
2. Divide lettuce among 8 salad plates. Top with shrimp. Rewhisk sauce and spoon over shrimp. Garnish with lemon wedges and serve.

fresh parsley, celery stalk, garlic, creole mustard, red wine vinegar, paprika, hot pepper, worcestershire sauce, vegetable oil, shredded lettuce, shrimp, lemons

Taken from www.epicurious.com/recipes/member/views/shrimp-remoulade-51988621 (may not work)