Creole Shrimp with Rémoulade Sauce

4 large Shrimp per person
1/4 C Creole Seasoning
1 Tbsp Canola Oil

Lightly oil the shrimp and press each side into the Creole seasoning. Heat a sauté pan over medium heat and add 1 teaspoon Canola oil. Sear the shrimp for 2 minutes on each side; place them on a plate decorated with a simple salad of julienne romaine leaves, thin sliced onion, thin sliced cucumber and red grape tomatoes. Garnish with the sauce.

Rémoulade Sauce:

1/4 C Creole Mustard
1 tsp Paprika
1 tsp Cayenne
1 Tbsp Kosher Salt
1/2 C Tarragon Vinegar

Mix all ingredients well in a mixing bowl and slowly whisk in 1 1/3 cups olive oil.

In a separate mixing bowl or processor place:

1 ˝ C diced Scallions
1/2 C diced Celery
1/2 C chopped Parsley

Blend this mixture into the olive oil mix and chill for 3 to 4 hours before using.
Place the shrimp around the salad and drizzle the Remoulade sauce over the salad and shrimp.
Garnish the plate with chives or sliced scallions. 4 large Shrimp per person
1/4 C Creole Seasoning
1 Tbsp Canola Oil

Lightly oil the shrimp and press each side into the Creole seasoning. Heat a sauté pan over medium heat and add 1 teaspoon Canola oil. Sear the shrimp for 2 minutes on each side; place them on a plate decorated with a simple salad of julienne romaine leaves, thin sliced onion, thin sliced cucumber and red grape tomatoes. Garnish with the sauce.

Rémoulade Sauce:

1/4 C Creole Mustard
1 tsp Paprika
1 tsp Cayenne
1 Tbsp Kosher Salt
1/2 C Tarragon Vinegar

Mix all ingredients well in a mixing bowl and slowly whisk in 1 1/3 cups olive oil.

In a separate mixing bowl or processor place:

1 ˝ C diced Scallions
1/2 C diced Celery
1/2 C chopped Parsley

Blend this mixture into the olive oil mix and chill for 3 to 4 hours before using.
Place the shrimp around the salad and drizzle the Remoulade sauce over the salad and shrimp.
Garnish the plate with chives or sliced scallions.