Shrimp Remoulade

SHRIMP REMOULADE
Remoulade Sauce: 
1 Shallot, diced
2 Celery Stalks, diced small
2 Sprigs Parsley, diced
3 Tbsp Creole Mustard
5 Tsp Paprika
1 1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Cayenne
6 Tbsp White Wine Vinegar
5 Tsp Lemon Juice
1/2 Tsp Dried Basil
3/4 Cup Olive Oil

Sauce/Salad:
1 Shallot, diced
1 Tbsp Celery, diced small
2 Tbsp Parsley, minced
1 Cup Romaine Lettuce, coarsely chopped
1 Lb Whole Shrimp, boiled, peeled, and chilled

Sauce:
Grind shallots, celery and parsley in food processor or blender.

Once pureed, place in bowl and add mustard, paprika, salt, pepper and cayenne and blend with spoon.

Add vinegar, lemon juice and basil and blend again with spoon.

With whisk, gradually add olive oil, stirring constantly.

When well blended, add the sauce/salad portion of the shallot, celery and parsley and mix well. Cover with plastic wrap and refrigerate for at least 3 hours to overnight.

Salad:
Chop lettuce and put 1/4 cup on each plate (4).

In a small bowl, add the shrimp. Stir the sauce well and spoon in a little of the sauce at a time until the shrimp or completely coated. Place the boiled shrimp on top of the lettuce. Add a little more sauce on top of the shrimp if necessary. The sauce should completely cover the shrimp. Serve chilled.