Gulf Shrimp Remoulade Salad : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

• 4 ounces of creole mustard
• 4 cloves of garlic
• 1/2 onion
• 1/4 teaspoon of chopped parsley
• 1 egg
• 1 cup of ketchup
• 2 ounces of white vinegar
• 2 ounces of worcestershire
• 1 tablespoon of paprika
• 1 stalk of celery
• 1 teaspoon of salt
• 2 tablespoons of crystal hot sauce
• 2 stalks of green onions, sliced
• 1/2 each lemons peeled and deseeded
• 2 tablespoons of horseradish
• 1/4 cup of salad oil
• 4 ounces of shrimp for remoulade
• 3 ounces of cut, washed, and sliced romaine lettuce
• 2 2 ounce sliced rounds of yellow tomatoes
• 1 ounce of breadcrumbs
• 1 ounce egg wash
• 1/2 ounce eggs, boiled and chopped for garnish
• 1 ounce apple smoked bacon, crispy garnish
• 1/8 ounce thinly sliced green onions
• 1 1/2 ounces of remolded dressing