Shrimp Remoulade Dip

Shrimp Remoulade Dip

3 lbs. Cooked and peeled shrimp

2 cups mayonnaise

1 1/4 oz. Parsley (3T)

1/2 t Onion Salt

1/4 c. Chopped green onions

½ t. Horseradish

3 oz. Jar Creole Mustard

Mix all except shrimp (I mix it all in food processor so the green onions are finely chopped) and refrigerate at least 4 hours or overnight.  If you use the shrimp from precooked shrimp from Sams, be sure to let thaw and squeeze the water out of them or it will make the dip watery.
Serve wtih toothpicks along side.

I use the cooked, peeled, deveined shrimp from Sams