Shrimp Remoulade Slaw

• For the remoulade
• 1 cup homemade mayo or a good quality commercial one
• 1 stalk celery, finely diced
• 2 green onions, finely sliced
• 1 heaping tablespoon Creole mustard (if you don't have Creole, Dijon will work)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon fresh lemon juice
• 3 good shakes (or more if you want it a little spicy) hot sauce (I used Cholula)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the slaw
• 1 pound medium peeled and deveined shrimp, thawed if frozen ( I used 36-40s)
• 1/2 lemon
• 5 cups shredded common cabbage
• 1/2 cup chopped parsley
• The remoulade
• Salt and pepper for seasoning

1. Combine all ingredients and refrigerate for at least 2 hours.
2. Bring about 3 quarts of water along with the 1/2 lemon to a rolling boil. Add the shrimp, put a lid on the pot, turn the heat off and let the shrimp sit for about 2 minutes.rnDrain the shrimp in a colander, and rinse the shrimp quickly in cold, cold water to cool.
3. Once the shrimp has cooled combine it with the shredded cabbage, remoulade sauce and chopped parsley. Season to taste with salt and pepper and chill before serving.

remoulade, mayo, celery, green onions, creole mustard, worcestershire sauce, ketchup, lemon juice, hot sauce, salt, black pepper, slaw, shrimp, lemon, common cabbage, parsley, remoulade, salt

Taken from food52.com/recipes/18376-shrimp-remoulade-slaw (may not work)