Shrimp Remoulade Slaw

I love remoulade sauce with shrimp, crab cakes, oysters and even fish.  Thought this time I'd turn shrimp remoulade into a salad.


Makes 4 healthy servings


For the remoulade:
1 cup mayo
1 stalk celery, finely diced
2 green onions, finely diced
1 heaping Tbl Creole mustard (if you don't have creole, Dijon will work)
1 Tbl Worcestershire sauce
1 Tbl ketchup
1 Tbl fresh lemon juice
3 good shakes ( or more if you like it spicy ) hot sauce (I used Cholula)
1/4 tsp salt
1/4 tsp black pepper


Combine all ingredients and refrigerate for at least 2 hours.


For the slaw:


1 pound medium peeled and deveined shrimp, thawed if frozen (I used 36-40s)
1/2 lemon
5 cups shredded common cabbage
1/2 cup chopped parsley
The remoulade
Salt and pepper for seasoning


Bring about 3 quarts of water along with the 1/2 lemon to a rolling boil.  Add the shrimp, put a lid on the pot, turn off the heat and let the shrimp sit for about 2 minutes.  Drain the shrimp in a colander and then rinse them quickly in cold, cold water to cool.
Once the shrimp has cooled, combine it with the shredded cabbage, remoulade and chopped parsley.  Season to taste with salt and pepper and chill before serving.