recipelink.com Chat Room Recipe Swap - 2000-11-20
From: Kelly~WA

SHRIMP LEJON

6 large Shrimp, deveined and butterflied
3 oz Horseradish, squeezed dry
6 slices Bacon
Sauce Remoulade

Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place on a warmed platter and serve with Sauce Remoulade.

Serves 2 as an appetizer.

SAUCE REMOULADE:
1 pint mayonnaise
1 ounce capers, drained and chopped
1 ounce cornichons, chopped
1 1/2 Tbls fresh chives, chopped
1 1/2 Tbls fresh chervil, chopped
1 1/2 Tbls fresh tarragon, chopped
1/2 Tbls Dijon mustard
To taste:
Salt and pepper
Worcestershire sauce
Tabasco

Combine all of the ingredients and mix well.