Poached Shrimp with Remoulade Sauce

INGREDIENTS		4 Servings
20 each		Shrimp, 16 - 20 size, cooked, peeled and deveined, tail-on
1 ½ cup		Lettuce, finely shredded
to garnish		Minced chives or herb sprigs
For the Remoulade Sauce:
1 cup		Mayonnaise
2 tsp.		Dijon mustard
1 tsp.		Stone ground mustard
2 tblspn.		Lemon juice
1 tsp.		Capers, chopped fine
1 tsp.		Cornichons, fine chopped or pickle relish
1/2 tsp.		Chervil, minced
1/2 tsp.		Chives, minced
1/2 tsp.		Dill, chopped
1/2 tsp.		Parsley, chopped
pinch		Cayenne pepper
to taste		Salt
to taste		Fresh ground black pepper

METHOD
1.	Prepare Remoulade Sauce by whisk ingredients together in a bowl. Season with salt and pepper. Reserve. Place shredded lettuce in a large wine glass. Place poached shrimp around rim of glass. Place Remoulade Sauce in the center of the glass. Garnish with minced chives or an herb sprig.

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