---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP LEJON
  Categories: Seafood, Appetizers
       Yield: 2 servings
  
       6 lg Shrimp, deveined and
            -butterflied
       3 oz Horseradish, squeezed dry
       6 sl Bacon
            Sauce Remoulade
  
   Fill the shrimp with horseradish.  Wrap each shrimp
   tightly with a slice of bacon and secure with a wooden
   toothpick.  Bake at 375 F until brown. Place on a
   warmed platter and serve with Sauce Remoulade.
   
   Serves 2 as an appetizer.
   
   SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers,
   drained and chopped 1 ounce   cornichons, chopped 1
   1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil,
   chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl
   Dijon mustard Salt and pepper, to taste Worcestershire
   sauce Tabasco
   
   Combine all of the ingredients and mix well.
   
   Guy Reibold, Executive Chef of Stouffer Harborplace
   Hotel.
   
   [The Baltimore Sun; Dec 11, 1991]
   
   Posted by Fred Peters.
  
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