Delicious Shrimp Remoulade

• 80 each shrimp 8 shrimp per person
• 1/4 cup creole mustard
• 1/2 cup prepared mustard yellow
• 2 tablespoons paprika
• 18 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup white vinegar
• 1 cup scallions, spring or green onions finely chopped
• 1 dash red hot pepper sauce liquid
• 1/2 cup celery finely chopped
• 1/2 cup parsley leaves finely chopped
• 1/2 cup ketchup
• 2 each garlic cloves
• 3 large eggs room temperature
• 1 each lemon juice
• 113 cups vegetable oil
• 1 x lettuce leaves shredded
• 1 x lemon zest strips

1. Peel and devein shrimp (80 shrimp - 8 shrimp per person).
2. Bring a large kettle of water to a boil, drop in shrimp, bring back to a boil, turn off heat, cover pan and let shrimp stand until they turn pink, about 10 to 15 minutes.
3. Drain shrimp and cool to room temperature.
4. Combine mustards, paprika, cayenne, salt, vinegar, green onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon juice in blender container.
5. Cover and process at high speed until well-blended.
6. Remove cover.
7. With blender turned on, gradually add oil in a steady stream until sauce thickens to mayonnaise consistency.
8. Chill.
9. To serve, place lettuce on each of 10 plates.
10. Arrange 8 shrimp on each plate; top shrimp with Remoulade Sauce and garnish with lemon strip.

shrimp, creole mustard, paprika, cayenne pepper, salt, white vinegar, scallions, red hot pepper sauce liquid, celery, parsley, ketchup, garlic, eggs, lemon juice, vegetable oil, lemon zest strips

Taken from recipeland.com/recipe/v/delicious-shrimp-remoulade-40482 (may not work)