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Ingredients
- Mix equal parts of Zatarain's Creole Mustard and Mayonnaise. Add juice of 1 wedge of lemon, suqeezed, a few dashes of Louisiana Hot Sauce, and a few dashes of Lea & Perrins Worcestershire Sauce.
Method
- Mix equal parts of Zatarain's Creole Mustard and Mayonnaise. Add juice of 1 wedge of lemon, suqeezed, a few dashes of Louisiana Hot Sauce, and a few dashes of Lea & Perrins Worcestershire Sauce. Mix well in a non-metallic bowl, chill, serve with cold boiled peel and eat shrimp, over ice with sauce on the side.
- Also useful on N'Awlins po-boys.
- Also used it with small completely peeled shrimp served between two slices of perfectly fried green tomatoes on a warmed plate with a cold beer. Decadent and delicious.
