4 stalks celery, coarsely chopped

4 green onions, chopped

1 small onion, chopped

3/4 cup Italian flat leaf parsley

1/2 cup red wine vinegar

1/2 cup ketchup

1/2 cup tomato puree

1/2 cup Creole mustard

1 teaspoon Worcestershire sauce

1 1/8 cups vegetable oil

2 teaspoons paprika

2 pounds large cooked shrimp, peeled and deveined

12 lettuce leaves


1. Blend celery, green onions, onion and parsley in a blender.
2. Add vinegar, ketchup, tomato puree, and mustard and Worcestershire sauce and blend well.
3. Keep adding oil while blending. Now add paprika.
4. Put it in bowl and refrigerate for 6 to 8 hours.
5. Stir the sauce, pour over shrimps and toss.
6. Top with lettuce leaves.

Tags : Chipotle ShrimpShrimpShrimp Remoulade
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