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Shrimps Remoulade

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1 1/2 teaspoons prepared mustard
1 teaspoon minced parsley
1 teaspoon finely minced capers (or dill pickle)
1 teaspoon anchovy paste
1 cup mayonnaise
tarragon vinegar
salt, to taste
dash of red pepper
cooked or canned shrimps
salad greens


Combine mayonnaise, mustard and seasonings, Fold sauce through cooked or canned shrimps and chill thoroughly. Serve on beds of salad greens, allowing 5 or 6 shrimps per serving.

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