SHRIMP REMOULADE
2 hard-cooked eggs, mashed
2 sticks celery, minced
1 tsp. Worcestershire sauce
2 tbsp. sauterne (table)
3 tbsp. mustard
8 tbsp. Zatarain's creole mustard
1 pt. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
3 tbsp. grated onion
Juice of lemon
2 cans shrimp or fresh boiled shrimp
Mix all ingredients together and serve over lettuce and tomatoes.