Remoulade Ranch Dressing
2 cups Ranch dressing (your favorite brand)
1/4 cup fresh lemon juice
3/4 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds. This will keep for several days in an airtight container in the refrigerator.
Cajun-spiced shrimp salad
1 1⁄2 teaspoons Cajun seasoning
2 tablespoons olive oil
1⁄2 lb 21-25 ct shrimp, peeled and deveined
1 head Boston Butter lettuce chopped
In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
Thread shrimp onto skewers or soaked wooden skewers. Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink. Serve over Tender lettuce greens with desired garnish.