Remoulade Sauce 
This recipe is from the famous New Orleans restaurant “Commanders Palace” It was printed in “Bon Appetit” magaizine many years ago. Serve with cold shrimp                            

2 cloves garlic minced
1/4 cup yellow mustard
1 t salt
1/4 cup creole mustard
1 cup scallions chopped fine
1/4 cup ketchup
1/2 cup celery, chopped fine
2 T sweet paprika	
1/2 cup parsley, chopped fine
1/2- 1 t cayenne (depending on taste)
1  1/2 cups good quality mayonnaise
1/2 cup cider vinegar
                                        Combine everything well and chill for a few hours so the flavors can meld.http://www.happyinthekitchen.com/Site_2MarciasKitchenHome/Site2/Marcias_Kitchen_Home.html