Shrimp Remoulade
	
	1 med. onion, minced		2 tsp. salt
	1 bunch challots, minced	1/2 cup salad oil
	1 stalk celery, minced		1/2 cup creole mustard
	2 cloves garlic, minced		2 tbsp lemon juice
	1/4 cup parsley minced		2 tbsp vinegar
	1 tbsp paprika                  1 tbsp worcestershire sauce
	1/4 tsp cayenne pepper		1/4 tsp tobasco sauce                  
	
	
	Combine first four ingredients in a large bowl and mix well.  
	Be sure all the vegetables are minced very finely.  
	A food processor may be used for this.
	Place the sauce in a covered container for at least 24 hours.
	
	
	3 lbs boiled shrimp		      lemon wedges
	shredded lettuce		      parsley sprigs
	
	Peel and devein shrimp.
	Mix into sauce and chill about 1 hour.
	Garnish with lemon and parsley.
	serves 8

	
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