1 cup mayonnaise (can substitute Vegenaise)
3-4 T Zatarain's Creole Mustard
2 stalks celery, finely minced
1/2 medium onion, grated
2 T sweet pickle relish
Salt and pepper to taste
Blend all ingredients together and refrigerate one day. Serve with boiled shrimp over shredded lettuce, sliced hard boiled eggs, cold asparagus and sliced tomatoes. Garnish with chopped parsley and sprinkle with paprika.
1/2 cup olive oil (optional, add 1/2 stick butter)
1 lb. large shrimp, headless
2 bay leaves
1 tsp. Worcestershire sauce
1/8 tsp. of oregano
juice of 1 lemon
2 tsp. dried rosemary leaves
1/4 tsp. hot sauce (Tabasco or Louisiana Hot Sauce)
Fresh ground pepper to taste
Salt to taste
6 cloves garlic (optional)
2 T dry sherry or sauterne (optional)
Heat in all of the ingredients in a saucepan on top of the stove. Remove heads. If preferred, leave shells on or remove. Leave tails on shrimp to hold for dipping in the sauce. Spread evenly in a shallow broiler pan and pour sauce over the shrimp. Stir to coat the sauce evenly over all of the shrimp and place in broiler pan and then under the broiler just until the shells become transparent and shrink away from body of shrimp and turn pink. Do not over cook, as they will be tough. Let them sit for a few minutes, then pour into bowls with some sauce and garnish with lemon slices. Serve with fresh, hot French bread for dipping. Be sure to use bibs. Can peel with your hands and I guarantee you'll want to lick every bit of the sauce off of your fingers, it's so good!
Can also be served peeled over a salad or as an appetizer.
