Shrimp Remoulade Salad

When I was little I got to help make the Shrimp Remoulade Salads for Thanksgiving Dinner at my friend Marianna's house.  The only addition to this salad is the feta cheese.  You MUST make the Remoulade Sauce.  It's the star of this show.

Ingredients:

• Shredded iceberg lettuce
• 2 lbs. of boiled shrimp
• 1 can of black olives
• 4 oz. of crumbled feta cheese
• Remoulade Sauce

Directions:

1. Boil and peel the shrimp
2. Cover four plates with the iceberg lettuce
3. Add several black olives that have been cut in half
4. Sprinkle 1 oz. of feta cheese over each
5. Add ½ lb. of shrimp to each plate, about 10 - 12 medium shrimp or 6 – 8 jumbo
6. Drizzle with the Remoulade sauce

Tips and Tricks:

• Follow my links for the recipes for boiled shrimp and the Remoulade Sauce.
• Traditional Shrimp Remoulade is served with iceberg lettuce.
• I recommend boiling the shrimp and making the Remoulade Sauce the day before and refrigerating them overnight.  Peel the shrimp when you are ready to make the salads.