Creole Shrimp with Rémoulade Sauce

Shrimp

4 large Shrimp per person 1/4 C Creole Seasoning 1 Tbsp Canola Oil

Lightly oil the shrimp and press each side into the Creole seasoning. Heat a sauté pan over medium heat and add 1 teaspoon Canola oil. Sear the shrimp for 2 minutes on each side; place them on a plate decorated with a simple salad of julienne romaine leaves, thin sliced onion, thin sliced cucumber and red grape tomatoes. Garnish with the sauce.

Rémoulade Sauce 1/4 C Creole Mustard 1 tsp Paprika 1 tsp Cayenne 1 Tbsp Kosher Salt 1/2 C Tarragon Vinegar

Mix all ingredients well in a mixing bowl and slowly whisk in 1 1/3 cups olive oil. In a separate mixing bowl or cuisinart place:

1 1/2 C diced Scallions 1/2 C diced Celery 1/2 C chopped Parsley

Blend this mixture into the olive oil mix and chill for 3 to 4 hours before using.

Place the shrimp around the salad and drizzle the Remoulade sauce over the salad and shrimp. Garnish the plate with chives or sliced scallions.