4 servings

2 lbs Large or Jumbo Shrimp; peeled, deveined, and cooked
2 cups Remoulade sauce
Salad greens

------ Remoulade Sauce -------
1 1/2 cup Mayonnaise
2 tsp Grated lemon peel
2 Tbs Fresh parsley, finely chopped
Pinch of ground cayenne pepper
1 tsp Anchovy paste
1/4 cup Dill pickles, finely chopped
1 Tbs Capers, drained and chopped
2 Hard boiled eggs, chopped

1. Mix all Remoulade sauce ingredients together and blend well.

2. Toss chilled, cooked Shrimp in with Remoulade sauce and stir.

3. Place on a bed of salad greens and serve.