Chef John Folse's Shrimp Remoulade | Tour Louisiana

Ingredients

• 1 1/2 cups mayonnaise
• 1/2 cup Creole mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Louisiana hot sauce
• 1/2 cup finely diced green onions
• 1/4 cup finely diced celery
• 2 tbsp minced garlic
• 1/4 cup finely chopped parsley
• 1/2 tbsp lemon juice
• salt and cracked black pepper to taste
• 3 dozen 21-25 count boiled shrimp, peeled and deveined