Title: Shrimp Remoulade Salad
Categories: Salads, Seafood
Yield: 1 Servings

8 Boiled shrimp per person
1 sm Red onion; diced
8 Cherry tomatoes; halved
10 Blck olives; halved-sliced
1/2 Red pepper; cut small
1/2 Green pepper; cut small
2 Stalks celery; cut small
Fresh parsley and Dill

Dressing: 1/2 pint mayonnaise juice of 1/2 lemon 1/4 cup Zatarin's Creole
Mustard. Cut peppers and vegetables in 1/4" squares Serve in Avacado halves
mix with dressing and serve some on the side. Season withCajun Salt and
sprinkle more dill and parslay on top, cut shrimp lengthwise if desired.
Posted to TNT Recipes Digest by Alice Poe on Apr 14,
1998