Chilled Cooked Shrimp Rémoulade Salad with Romaine Lettuce & Celery

Ingredients

• 1 lb cooked chilled Cooked Shrimp
• 4 cups Romaine Lettuce, shredded
• 1 cup Celery, thinly sliced
• ½ cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp ketchup
• 1 tbsp lemon juice
• 1 tsp prepared horseradish
• 1 tsp paprika
• ½ tsp cayenne
• 2 tbsp minced scallion
• Salt and black pepper

Method

1. Whisk the mayonnaise, mustard, ketchup, lemon juice, horseradish, paprika, and cayenne into a dressing the color of dusty rose. It should taste one notch too sharp on its own.
2. Stir in the scallion and let the sauce sit in the fridge for at least 15 minutes — the horseradish needs time to bloom.
3. Toss the chilled Cooked Shrimp with about two-thirds of the rémoulade until well coated but not drowned.
4. Bed a plate with Romaine Lettuce and Celery, pile the dressed Cooked Shrimp on top, and drizzle the last of the sauce over. Crack black pepper across and serve cold.