Ingredients for 6 servings:
1. 1/4 cup ketchup
2. 1/4 cup prepared horseradish
3. 1/4 cup creole mustard, such as zatarain
4. 2 tablespoons prepared yellow mustard
5. 2 tablespoons white vinegar
6. 1/2 lemon, juice of
7. 1/2 cup finely chopped green onion
8. 1/4 cup finely chopped celery
9. 1/4 cup finely chopped parsley
10. 1 clove garlic, minced
11. 1 tablespoon paprika
12. 1/8 teaspoon cayenne pepper
13. 1/4 teaspoon salt
14. 1 dash Tabasco sauce
15. 1 fresh egg (or pasteurized equivalent)
16. 3/4 cup vegetable oil
17. 2 lbs boiled shrimp
18. 1 1/2 cups very thinly sliced cucumbers
19. 1/2 cup very thinly sliced radish
20. 2 cups frisee or 2 cups curly endive lettuce
21. 1/2 cup vinaigrette dressing

Directions:
1. Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
2. Cover and mix at high speed until well blended.
3. Remove cover and gradually add oil in a slow steady stream.
4. Sauce will thicken to a pourable, creamy consistency.
5. Store in covered container in refrigerator up to 3 days.
6. Serving suggestion: toss boiled shrimp in remoulade sauce.
7. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.