1 lb Shrimp; cooked, peeled &
-deveined
4 sm Shallots; minced
1    Clove (small) garlic;
-pressed
1 tb Creole mustard
1 tb Mayonnaise
1 tb Ketchup
1 tb Worcestershire sauce
1    Lemon; juice of, strained
Cream of horseradish sauce;
-optional
1 ts Olive oil; optional

Combine all the ingredients except the shrimp; mix well. Place in a
container with the shrimp; cover and refrigerate. The remoulade is best
prepared the day before serving. Serve on a bed of lettuce, garnished with
hard-boiled eggs, black and green olives. Allow 10 to 12 medium shrimp per
serving.