Chef John Folse's Shrimp Remoulade

1 1/2 cups heavy-duty mayonnaise

1/2 cup Creole mustard

1 tbsp Worcestershire sauce

1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)

1/2 cup finely diced green onions

1/4 cup finely diced celery

2 tbsp minced garlic

1/4 cup finely chopped parsley

1/2 tbsp lemon juice

salt and cracked black pepper to taste

3 dozen 21-25 count boiled shrimp, peeled and deveined

In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.