Orleans Shrimp Remoulade

Ingredients

1 cup ketchup 2 tablespoons horseradish 2 tablespoons yellow mustard 2 teaspoon Worcestershire sauce 1 Dash Tabasco (can use 2 or 3 for more spicey taste) 4 hard boiled eggs, chopped 2 raw eggs, beaten 1 gallon water 1 package crab boil 3 tablespoons salt 36 large raw shrimp Shredded lettuce

Directions

1. Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 or 5 hours. 2. In a large pot, bring the water, crab boil and salt to a full boil. Add the shrimp. 3. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to season up. 4. Drain the shrimp, cool and then peel them. 5. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce.