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A quick and easy appetizer for entertaining. The Remoulade Dipping Sauce can be made a day ahead. Serve with precooked shrimp from the seafood or frozen section of your supermarket.
1 cup mayonnaise
2 tablespoons ZATARAIN'S® Creole Mustard
1 teaspoon lemon juice
1/2 teaspoon McCormick Gourmet™ Paprika
1/4 teaspoon minced garlic
1 pound peeled and deveined cooked jumbo shrimp
Mix mayonnaise, Creole mustard, lemon juice, paprika and garlic in medium bowl until well blended. Cover.
Refrigerate at least 1 hour to blend flavors.
Serve shrimp with dipping sauce.
(Amount per serving)