Remoulade Sauce

1 1/2 C mayonnaise 1/3 C Creole mustard 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco® sauce 1/3 C finely diced green onions 1/3 C finely diced celery 1 tablespoon minced garlic 1/4C finely chopped parsley 2 teaspoons lemon juice salt and pepper to taste about 3 dozen boiled shrimp (unless you want to use the sauce for another purpose)

Serves 6 Combine all ingredients, except shrimp, in a mixing bowl and combine well. Cover and refriegerate for at least 4 hours before serving. To serve, arrange boiled shrimp on a lettuce leaf on a plate and top with sauce.