Shrimp Remoulade

This recipe comes from Chef John Folse.

It's a nice, kicked-up remoulade. We spread it on French bread and made a loaded shrimp po'boy. Yummy!

Makes: 2 cups
Prep time: 10 minutes

Ingredients:

• 1 1/2 cups mayonnaise
• 1/2 cup Creole mustard (I used Zatarain's)
• 1 T Worcestershire sauce (I used Cajun Power)
• 1 t hot pepper sauce (I used Tabasco)
• 1/2 cup green onions, diced fine
• 1/4 cup celery, diced fine
• 2 T garlic, minced
• 1/4 cup parsley, chopped fine
• 1/2 T fresh lemon juice

1. Mix all ingredients. Add salt and pepper to taste. Cover and refrigerate overnight.