Prep Time15 minutes
Recipe IngredientsFor the shrimp:
1 pound bag, 26-30 count, cooked cocktail shrimp
2 Tablespoons fresh squeezed lemon juice
1/2 teaspoon dried parsley
1/4 teaspoon fresh cracked black pepper
Zesty Remoulade Sauce:
1 cup light mayonnaise
1 10 ounce can RO*TEL Original Diced Tomatoes and Green Chilies
1/4 cup diced celery
2 tablespoons chopped green onions
1 tablespoon capers, drained
1/2 teaspoon prepared yellow mustard
DirectionsI a large bowl, combine the shrimp, lemon juice, parsley and pepper. Toss well.
Combine all the ingredients for the remoulade sauce (mayonnaise through mustard) in the bowl of a food processor and process until smooth, approximately 30 seconds.
Serve the shrimp on a platter around a bowl of the sauce. Serve cold.