Shrimp Remoulade

• 3 ibs fresh shrimp
• 2 14 cups olive oil
• 1 12 cups red wine vinegar
• 13 cup chili sauce
• 34 cup grainy creole mustard (I did not have this used Dijon)
• 1 12 cups finely chopped celery
• 1 12 cups chopped green onions (both green and white parts)
• 3 bay leaves
• fresh ground pepper and a salt
• chili powder (to garnish)
• paprika (to garnish)

1. Peel and devein shrimp then boil just until done, do not over cook.
2. Chill until needed.
3. In a bowl whisk together the olive oil, vinegar, chili sauce and mustard.
4. Add celery, green onions bay leaves.
5. Stir in cooled shrimp until well blended, sprinkle with paprika and chili powder.
6. Cover and refrigerate overnight.
7. Remove bay leaves and let remoulade come to room temperature before serving.

shrimp, olive oil, red wine vinegar, chili sauce, creole mustard, celery, green onions, bay leaves, fresh ground pepper, chili powder, paprika

Taken from www.food.com/recipe/shrimp-remoulade-404300 (may not work)