REMOULADE SAUCE

2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce

1. Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
2. Refrigerate, covered, until well chilled – several hours.
3. For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.

Makes 6 to 8 servings.

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©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.