Classic French remoulade is a mild white sauce; the spicy New Orleans version, given here, is made with Creole mustard and horseradish. Arnaud's, the elegant old restaurant on Rue Bienville, makes what many locals consider the best shrimp remoulade in town. This recipe comes quite close to their coveted version. The sauce is delicious over any seafood, as well as with cold meats and vegetables.

Serves 6 to 8

Remoulade Sauce:
1 cup prepared mayonnaise
1/3 cup sicy dark mustard (preferably Creole Mustard)
3 tablespoons grated horseradish
4 teaspoons paprika
3/4 teaspoon cayenne
4 green onions, finely chopped (white and tender green parts)
1/4 cup finely chopped celery
1/4 cup minced fresh parsley

Shrimp Salad:
1 1/2 pounds cooked medium shrimp (peeled and deveined)
4 cups shredded iceburg lettuce
Lemon wedges (garnish)

Prepare the sauce: In a medium-size bowl, whisk together the mayonnaise, mustard, horseradish, paprika, and cayenne until smooth. Stir in the green onions, celery, and parsley. Cover with plastic wrap and chill for at least 2 hours to allow the flavors to blend.

Prepare the salad: In a large bowl, toss the shrimp with enough sauce to coat. Cover the bowl with plastic wrap and chill for at least 3 hours or overnight. Distribute the lettuce on 4 plates. Arrange the shrimp over the lettuce. Garnish with lemon wedges, if desired, and serve with extra sauce.