Shrimp Remoulade

Shrimp Remoulade is a ubiquitous cold appetizer in New Orleans' Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. It is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce), but it can be paired with other items such as fried green tomatoes or mirliton. Would also work good as a summer lunch salad.

FMM: Remoulade Sauce has a nice creamy consistency which works well as a dressing for the shrimp and lettuce.

1 bunch chopped green onions
3 ribs chopped celery
1 pound cooked and cleaned extra large or jumbo shrimp
Shredded lettuce, for plating
Remoulade Sauce

Make the remoulade sauce. To make the salad, fold in the green onions and celery. Add the shrimp, cover and refrigerate for at least 4 hours, but preferably overnight. This is traditionally served over a bed of shredded lettuce.