Shrimp Lejon
By: Anonymous
Published: Saturday, February 13, 2010 - 4:04pm

Ingredients




6 lrgs Shrimp, deveined and butterflied
3 ounces Horseradish, squeezed dry
6 slcs Bacon
Sauce Remoulade

Preparation

1 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. 2 Serves 2 as an appetizer. 3 SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco 4 Combine all of the ingredients and mix well. 5 Guy Reibold, Executive Chef of Stouffer Harborplace Hotel.