Shrimp with Remoulade Dipping Sauce
- 2 tablespoon(s) Zatarain’s® Creole Mustard
- 1 cup(s) mayonnaise
- ½ teaspoon(s) McCormick® Paprika
- ¼ teaspoon(s) minced garlic
- 1 teaspoon(s) lemon juice
- 1 pound(s) peeled and deveined cooked large shrimp (26 to 30 count)
1. Mix mayonnaise, Creole mustard, lemon juice, paprika and garlic in medium bowl until well blended. Cover. 2. Refrigerate at least 1 hour to blend flavors. 3. Serve shrimp with dipping sauce.