For Remoulade sauce combine:
1/2 cup cider vinegar				
2 cloves garlic minced
1/4 cup yellow mustard				
 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
Serve with cooked, peeled and de-veined chilled shrimp

                              The sauce can be stored in an air tight container for about 1 week            back to home