Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4             C  Creole mustard
  1                TBS  minced green onion
  1                TBS  minced fresh parsley
  1                TBS  minced celery
  1                TBS  fresh lemon juice
  1 1/2            tsp  paprika
     1/4           tsp  cayenne -- scant
  2                  C  water
     1/4           tsp  cayenne
  4                     bay leaves
  8             medium  shrimp  shell on -- (about
  4                 oz  )
  2                     leaves lettuce  washed

Preparation:

In a bowl combine the first 7 ingredients, cover, and refrigerate while preparing the shrimp. In a saucepan bring the water, cayenne and bay leaves to a boil. Let the water boil for 2 minutes for the cayenne and bay leaves to release their flavors, then add the shrimp. Turn off the heatimmediately and let the shrimp steep in the water as it cools. This only takes about 2 minutes. They will become a lovely pink color as they become done. Remove the shrimp from the liquid and let them cool. When they are cool enough to handle, peel and discard the shells. Fold the shrimp into the Remoulade Sauce, being sure they are well coated, cover tightly, and refrigerate several hours. Place the lettuce leaves on chilled salad plates and spoon the Shrimp Remoulade onto them. May be served with lemon quarters or sprinkled with chopped hard- boiled egg white.

Nutritional Information:

21 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 19mg Sodium