Shrimp And Mirliton Remoulade

• 2 mirlitons (chayotes)
• 1 12 lbs cooked medium shrimp, peeled and deveined
• cherry tomatoes
• watercress
• fresh tarragon or parsley sprig (to garnish)
• 1 cup mayonnaise
• 14-12 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 12-2 tablespoons lemon juice or 1 12-2 tablespoons white wine vinegar
• 1 tablespoon drained capers, finely chopped
• 3 tablespoons chopped gherkins or 3 tablespoons dill pickles
• 2 tablespoons chopped mixed fresh parsley, chives and tarragon
• 2 teaspoons anchovy paste
• salt and white pepper

1. First make the sauce.
2. Mix together all the ingredients, adding worcestershire sauce, lemon juice or vinegar, salt and pepper to taste.
3. Cover and chill for atleast 2 hours to allow the flavors to blend.
4. Cook the mirlitons in boiling water for 45 minutes to 1 hour or until tender.
5. Drain and cool.
6. Peel the mirlitons if necessary, cut them in half lengthwise and remove the seeds, if any.
7. Slice thinly lengthwise.
8. Arrange the shrimp and mirliton slices on individual serving plates with cherry tomatoes and watercress sprigs, Spoon sauce over, and garnish with tarragon or parsley sprigs.

mirlitons, shrimp, cherry tomatoes, watercress, tarragon, mayonnaise, worcestershire sauce, mustard, lemon juice, capers, dill pickles, parsley, anchovy paste, salt

Taken from www.food.com/recipe/shrimp-and-mirliton-remoulade-50054 (may not work)