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Ingredients:

5 lb shrimp
1 8 oz bottle remoulade sauce
1/4 c lemon juice
1 1/2 c mayonnaise
3/4 c olive oil
2 cloves garlic, minced
1/2 c chopped chives
1/2 c chopped parsley
1/2 c finely chopped celery

Peel and devein shrimp; place in bowl. Add remaining ingredients; mix well. Cover. Place in refrigerator; marinate for 24 hours or longer, stirring occasionally. Drain shrimp, serve.