Adding finely minced sweet onion to this version of a Louisiana classic makes the sum tastier than its parts. Try it on salads or slathered on sandwiches or with other seafood, too.

Shrimp

2 pounds medium shrimp
1 teaspoon cayenne pepper
1 lemon, sliced

Remoulade Sauce

1/2 tablespoon paprika
1/2 tablespoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon white wine vinegar
1/2 tablespoon prepared horseradish
1/2 cup mayonnaise
2 tablespoons olive oil
1/2 cup finely chopped Oso Sweet onion
1/3 cup finely chopped celery
2 tablespoons chopped parsley

Cover shrimp with water; stir in cayenne and lemon. Bring shrimp to a boil; cook until just firm and opaque, about 2 minutes. Drain immediately, then put shrimp in a bowl of ice water for 3 minutes. Drain thoroughly; peel. Chill, tightly covered, in the refrigerator. Shrimp can be cooked up to 24 hours before serving. To make sauce, stir together the dry ingredients; stir in ketchup, vinegar, and horseradish. Whisk in mayonnaise and oil, then fold in onion, celery, and parsley. Store, tightly covered, in the refrigerator. Sauce can be made up to 24 hours before serving. Return shrimp and sauce to room temperature before serving.

Yield: 6 servings