Remoulade Sauce
	
	4 TBS HORSERADISH MUSTARD
	1/2 CUP TARRAGON VINEGAR
	2 TBS TOMATO CATSUP
	1 TBS PAPRIKA
	1 TSP SALT
	1 CLOVE GARLIC
	1 CUP VEGETABLE OIL
	1/2 CUP CHOPPED GREEN ONIONS
	1/2 CUP CHOPPED CELERY
	1/2 TSP CAYENNE PEPPER
	
	
	
	Place all ingredients in blender jar and blend thoroughly.  
	To serve, allow boiled shrimp to marinate in sauce for about 4 hours.

	
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