Shrimp Salad With Remoulade Sauce - cooking recipe

Ingredients

Shrimp salad
1 1/2 lbs shrimp, peeled, deveined, and cooked
3/4 cup celery, thinly sliced
grape tomatoes (to garnish)
Remoulade Sauce
1 tablespoon capers
2 green onions, thinly sliced
4 garlic cloves, minced
1/4 cup frozen chopped spinach, well drained
2 cups mayonnaise (can use light or no-fat)
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
2 tablespoons lemon juice
1 dash Tabasco sauce
1/3 ounce anchovy paste

Preparation

Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.