Shrimp Lejon

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP LEJON
Categories: Seafood, Appetizers
Yield: 2 servings

6 lg Shrimp, deveined and
-butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade

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.

Serves 2 as an appetizer.

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

Combine all of the ingredients and mix well.

Guy Reibold, Executive Chef of Stouffer Harborplace
Hotel.

[The Baltimore Sun; Dec 11, 1991]

Posted by Fred Peters.

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