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Shrimp Remoulade

4 1/2 c Water
1 tb Salt
1 1/2 ts Crab boil seasoing, liquid
1 1/2 lb Shrimp, medium; unpeeled
1/4 c Mayonnaise
1/4 c Oil, vegetable
3 tb Mustard, Dijon
1 tb Horseradish, prepared
1 tb Lemon juice
2 ts Parsley, fresh; chopped
1 ts Vinegar, red wine
1/2 ts Paprika
2 Garlic cloves; crushed
6 c Lettuce; shredded


Garnishes
Lemon wedges
Parsley sprigs


Combine first 3 ingredients in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water.


Peel shrimp, and devein, if desired. Chill.


Combine mayonnaise and next 8 ingredients in container of an electric blender; process until blended. Chill.


Combine shrimp, shredded lettuce, and mayonnaise mixture, tossing to coat. Serve on lettuce. Garnish, if desired.



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