Here's a great one, Donna:SHRIMP REMOULADE SAUCE 3 large eggs
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt to taste
white pepper to taste
Tabasco to taste
6 drops Worcestershire sauce
1 teaspoon garlic -- finely minced
1 teaspoon horseradish -- grated
3 tablespoons creole mustard (or Dijon)
1 tablespoon paprika
2 cups peanut oil
1/4 cup parsley -- finely minced
1/4 cup green onions -- finely minced

2 pounds boiled shrimp

Place eggs, lemon juice, vinegar, salt, pepper, Tabasco and Worcestershire in food processor or blender.
Pulse until smooth.
Add garlic and horseradish.
Pulse again for a few seconds.
Add peanut oil slowly in a stream until mayonnaise-like consistency has been reached.
Using a rubber scraper, remove sauce from processor and place in a stainless or glass mixing bowl.
Incorporate parsly and green onions.Chill.
NOTES : *MAKE A BED OF LETUCE, TOP WITH BOILED SHRIMP THEN SAUCE.