Remoulade Sauce

From Chef Glen Hogh
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1 cup horseradish

¾ cup tarragon vinegar

1 ½ cups whole grain mustard

4 tbsp. smoked paprika

2 tsp. cayenne pepper

½ cup ketchup

4 cups olive oil

2 cups green onion, chopped

2 cups celery, chopped

In a blender, combine all ingredients. Pulse until smooth. Add to boiled and chilled large shrimp and chill. For best results, refrigerate overnight.

Serve over shredded lettuce with lemon garnish.