2 large egg yolks
1 cup Creole mustard or your favorite course brown mustard
¼ cup champagne vinegar
Juice of 1 lemon
Your favorite pepper sauce to taste
Salt & pepper to taste
2 cups vegetable oil
1 bunch of green onions, minced (greens and whites)
1 stalk celery, minced
4 pounds medium Gulf shrimp, peeled, deveined, boiled and chilled
12 whole butter lettuce leaves or about ½ cup shredded iceberg lettuce per serving
In a large mixing bowl, blend egg yolks, mustard, vinegar, lemon juice, pepper sauce, salt and pepper. While still mixing, add the oil in a slow stream as if making salad dressing. When the sauce thickens, add the green onions and celery.
Combine the shrimp with the sauce and chill for at least two hours. Serve on lettuce leaves or shredded lettuce for 12 medium or 6 large servings.
If you want a really spicy dish, consider adding a dab or two of horseradish to your sauce. Bon appetite ~
Header: The Shrimp Girl by William Hogarth c 1740