Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        medium to large shrimp -- boiled and deveined
                        or
   2      cups          lump crabmeat -- cooked
                        lettuce -- shredded
                        ***REMOULADE SAUCE***
   4      ounces        mayonnaise
   4      tablespoons   creole mustard
     1/4  cup           onions -- minced
     1/4  cup           green onions -- finely chopped
   2      cloves        garlic -- minced
   2      tablespoons   parsley -- minced
   1      tablespoon    worcestershire sauce
                        salt and pepper to taste
                        cayenne pepper to taste
                        ***GARNISH***
                        lemon wedges
                        parsley
                        paprika

Preparation:

1. Prepare the remoulade sauce by mixing the above ingredients.

2. Mix the boiled deveined shrimp with a generous amount of the remoulade sauce and let shrimp marinade in the refrigerator for a few hours before serving.

3. Arrange the shrimp on a bed of shredded lettuce. Garnish with a lemon wedge, parsley and paprika.

Note: When using crabmeat, carefuly fold the lump crabmeat with the sauce, being careful not to break up the lumps. Serve and garnish the same as above.