There are as many styles of remoulade sauce as there are chefs. This is the French or classic white remoulade with Cornichons, capers, lemons and herbs to give it a bright, tangy flavor, perfect with seafood.
1 tablespoon chopped soft herbs such as chives, chervil or tarragon + more for garnish
2 teaspoons capers
1 teaspoon Creole or coarse grain mustard
1 teaspoon Worcestershire sauce
1 hard boiled egg, finely chopped
Salt, to taste
Cayenne pepper, to taste
1 1/2 pounds boiled, peeled shrimp, about 3 pounds gross weight with heads and shells on
1 head Bibb lettuce
1 medium avocado, pitted and halved lengthwise, thinly sliced
Cherry tomatoes, halved
Directions
Make Remoulade Sauce: Combine mayonnaise, green onion, cornichons, lemon juice, herbs, capers, mustard, Worcestershire, chopped egg, salt, and cayenne in a small bowl and mix well. Fold in the shrimp.
Serve on a bed of Bibb lettuce topped with the sliced avocado and cherry tomatoes.
