- 1 pound shrimp, poached and chilled (u 31-36)
- 1 cup remoulade sauce
- 2 avocados, cut into large chunks
- 2 romaine heads, cut into speard
- 2 tablespoon fines herbs (tarragon, parsley, chives)
- 1 cup okra, crispy fried in oil
- salt and pepper
- 1/2 cup mayonnaise
- 1/2 cup onions, small-diced
- 3/4 cup dijon mustard
- 3/4 cup horseradish
- 3/4 cup white wine vinegar
- 1/2 teaspoon creole spice
- 1/4 lemon, juiced
- 1 dash crystal hot sauce
- salt, to taste
- Mix the shrimp with 1 cup of the sauce and let sit for a few minutes.
- In the meantime cut and season the avocados with salt and pepper.
- Arrange the romaine leaves in the bottom of four bowls.
- Next give every bowl half of an avocado scooped out of its skin.
- Divide the shrimp amongst the bowls and sprinkle the herbs on top.
- Lastly, pile on the crispy fried okra and serve immediately.
- Combine all ingredients in a bowl and mix until smooth.
- Sauce will keep for a month in the fridge.