Shrimp Remoulade from the South

I attended a Christmas party last year at my husbands bosses home. His wife, I was told ,was an excellent cook. I was super excited to meet her, because I too enjoy trying out different recipes and cooking. It was evident as soon as you walked through her front door that the lady knew how to serve up a holiday feast. She had fresh chowder cooking on the stove top, shrimp bread, scallops wrapped in bacon, to name a few. But the one that caught my eye was the shrimp and lettuce bed with some type of dip in the center of the platter. I quickly noticed everyone was diving into this platter. They must know a secret I don't know. Laurie, the host, quickly suggested I try the dish before it was all gone. I devoured it, and no, I was not embarrassed. It was the best part of the party. So of course, Laurie had to send me home with something, why not the recipe of the dish that caused me to become obnoxious if anyone came near?

Ingredient's you'll need.

1 and a 1/2 cups of mayonnaise

1/2 cup creole mustard

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1 cup finely chopped onions

1/2 cup of finely diced celery

2 tablespoons of minced garlic

1/4 cup of chopped parsley bottles is fine

1 tablespoon of lemon juice

salt and pepper to taste

3 to 4 dozen boiled shrimp, peeled and deveined.

Large romaine lettuce leafs or lettuce leafs of your choice to wrap shrimp in.

In a mixing bowl, combine all of the ingredient's mixing well to make sure all seasonings are blended. Cover and place in refrigerator. Leave for 2 hours and then place at least 6 to 7 shrimp on a lettuce leaf, and spoon mixture on top. Also if you choose she had small bite sized chicken and beef tips that you could add to your wrap. This has been prepared many times in the past year and I can't wait till this holiday season to show it off again. Thanks Laurie for sharing your prize possession with me.