How to make it

  • While the shrimp are chilling, prepare the remoulade.
  • Shake all the ingredients together in a jar with a tight-fitting lid until well combined. OR-----
  • For a smoother and more emulsified sauce, combine all but the oil and green onions in the bowl of a food processor until blended. Scrape down the sides. Insert the feed tube into the apparatus. Pour the oil into the feed tube and, with the processor running, let the oil drip in a steady stream into the sauce until all the oil is used and the sauce is silky and emulsified.
  • Pour the sauce into a bowl and stir in the green onions.
  • Stir in the shrimp to coat well.
  • Refrigerate for 2 hours to let the flavors marry.
  • Let the shrimp come to room temperature before serving.
  • Serve on a platter garnished with sliced or diced avocado to complement the spicy sauce.
  • Serve lemon wedges if desired.
  • If you don't like chunks of garlic in the sauce. you might try combining the garlic and salt in a paste so that it blends better;

Reviews & Comments 4

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  • jadedmom 9 years ago
    will have to try this one for sure!!!! thanks for sharing
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Hi Wolfy-so glad to see you back! Missed ya.
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    " It was excellent "
    glennk ate it and said...
    Sounds like a keeper high 5
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    " It was excellent "
    juels ate it and said...
    Love the spices in this dish, I know it'll come out fantastic!
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