Shrimp Remoulade

• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Fresh Parsley
• 3 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Hot Sauce (I Like Sriracha)
• 2 Tablespoons Stone-ground Dijon Mustard
• 3 Tablespoons Yellow Onion, Chopped
• 1 teaspoon Lemon Juice
• 1 pinch Salt And Pepper, to taste
• 12 whole Cooked Jumbo Shrimp, Peeled And With Tails Removed
• 1 whole Large Tomato, Cut Into Thick Slices
• 2 cups Romaine Lettuce, Shredded
• 1 pinch Hot Sauce, For Garnish (optional)

1. This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnauds Restaurant in the French Quarter.
2. For the remoulade sauce: Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce.
3. Taste and re-season if necessary, or add more hot sauce if you like things spicy.
4. To assemble: Toss shrimp with remoulade sauce until they are completely coated.
5. Cover and chill for at least 1 hour, then pull out when ready to serve.
6. Place 1 tomato down on each serving plate.
7. Top with a handful of romaine and 3 chilled, remoulade-coated shrimp.
8. Sprinkle a bit of hot sauce around the plate (optional) for an extra kick.
9. Serve immediately.
10. Note: The remoulade here has a nice kick to it, so if you dont like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until youre happy with the spice level.

apple cider vinegar, parsley, olive oil, greek yogurt, paprika, hot sauce, stoneground, yellow onion, lemon juice, salt, shrimp, tomato, romaine lettuce, hot sauce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-remoulade-2/ (may not work)