Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Creole Mustard 1/2 c Parsley; finely chopped
1/2 c Prepared Yellow Mustard 1/2 c Ketchup
2 tb Paprika 2 Garlic Cloves; minced
1/8 ts Cayenne Pepper 3 Eggs; room temperature
1 ts Salt 1 Lemon; juice
1/2 c White Vinegar 1 1/3 c Salad Oil
1 c Green Onion; finely chopped Leaf Lettuce; shredded
1 ds Hot Sauce; liquid Lemon peel strips (garnish)
1/2 c Celery; finely chopped

Peel and devein shrimp (80 shrimp - 8 shrimp per person). Bring a
large kettle of water to a boil, drop in shrimp, bring back to a
boil, turn off heat, cover pan and let shrimp stand until they turn
pink, about 10 to 15 minutes. Drain shrimp and cool to room
temperature. Combine mustards, paprika, cayenne, salt, vinegar, green
onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon
juice in blender container. Cover and process at high speed until
well-blended. Remove cover. With blender turned on, gradually add oil
in a steady stream until sauce thickens to mayonnaise consistency.
Chill. To serve, place lettuce on each of 10 plates. Arrange 8 shrimp
on each plate; top shrimp with Remoulade Sauce and garnish with lemon
strip. Each serving of shrimp has 140 calories. Each tablespoon of
sauce has 76 calories. Weight Watchers: each serving equals 2
Proteins. This recipe was prepared for the Weight Watchers Gourmet
Secrets Cooking Series, by Alex Brennan-Martin, chef of Brennan's and
Third Coast, and adapted to Weight Watchers by Pat Teaster, Weight
Watcher Home economist.

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