Shrimp Remoulade

• 14 cup mayonnaise
• 14 cup vegetable oil
• 3 tablespoons Dijon mustard
• 1 -2 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh parsley
• 1 teaspoon red wine vinegar
• 12 teaspoon paprika
• 2 garlic cloves, crushed
• 1 pinch sugar
• 4 12 cups water
• 1 tablespoon salt
• 1 12 teaspoons liquid shrimp-and-crab boil seasoning
• 1 12 lbs unpeeled medium raw shrimp
• 6 cups shredded lettuce
• lettuce leaf
• lemon wedge (optional)

1. Combine first 10 ingredients in container of a food processor or electric blender.
2. Process until smooth, stopping once to scrape down sides.
3. Cover and chill thoroughly.
4. Combine water, salt, and seasoning in a large pot; bring to a boil.
5. Add shrimp and cook 3 to 5 minutes or until shrimp turn pink.
6. Drain well; rinse with cold water.
7. Chill.
8. Peel and devein shrimp.
9. Combine mayonnaise mixture, shrimp and shredded lettuce, tossing to coat.
10. Serve on lettuce leaves and garnish with lemon wedges.
11. Note: Prepare remoulade sauce in advance and refrigerate, but don't sauce the shrimp until serving or they were become soft and soggy.

mayonnaise, vegetable oil, mustard, horseradish, lemon juice, parsley, red wine vinegar, paprika, garlic, sugar, water, salt, liquid shrimp, shrimp, shredded lettuce, lemon

Taken from www.food.com/recipe/shrimp-remoulade-467996 (may not work)