Shrimp Delight

This is a special treat we always had at the Christmas Eve party.  It was my mother's favorite and she went to the Mohawk Restaurant on Louisville Ave. in Monroe, LA to eat some at every opportunity (those rare opportunities when Dad wasn't available for dinner).  Tommy and I took her because, at that time, women didn't go to restaurants alone.

Shrimp Delight is a salad plated in this order:  Iceburg Lettuce, Steamed Shrimp, Boiled Eggs cut into wedges, remoulade sauce and sprinkled with paprika with a mild pepper or two on the plate.  Mom loved banana peppers.

Opal always sent someone to the Mohawk to purchase the Remoulade sauce which they sold in jars.  Recipes vary widely in the seasonings used and some recipes are as long as your arm, but the basic ingredients are mayonnaise (usually homemade) with tomato paste, dill pickles,  minced onions and parsley and something for acidity - such as lemon juice or vinegar.  Anchovy paste is sometimes used, and even capers.  I'm betting the Mohawk included the cayenne.  Here are two with a manageable sized ingredient list: