Creole-Style Garlic Shrimp Salad, Sweet Creole Mustard Salad Dressing
Comments:	As sweet Creole Mustard sauce is really rich, it is better to use it only to coat seafoods, meats or vegetables.
Servings:	4 1 3/4 cups [440 mL] salad dressing
Ingredients	Preparation
6 large fresh shrimps Garlic Creole marinade to inject 10 ounces [284 g] mixed green lettuce leaves 1 wedge 'Iceberg' lettuce head 2 tablespoons [30 mL] green onion dices 2 tablespoons [30 mL] carrot dices 2 tablespoons [30 mL] red cabbage dices Sweet Creole Mustard Salad Dressing 4 cups [1 L] whipping cream 2/3 cup [160 mL] Creole mustard 1/4 cup [60 mL] honey	Bring sweet Creole mustard salad dressing cream to a boil over high heat. Lower heat to medium to low heat and leave cream to simmer uncovered for 35 to 60 minutes, until reduced to 1 cup [250 mL], stirring from time to time. Time varies according to the heat. Meanwhile, preheat barbecue to medium intensity. Remove reduced cream from heat before stirring in Creole mustard and honey until smooth; set aside. Shell, deveine and rinse shrimps. Inject approximately 1/4 ounce [7 mL] garlic Creole marinade into the head end of each shrimp. Grill shrimps onto hot barbecue rack over direct heat for approximately 3 minutes on each side, onto really pink. Reserve shrimps. Arrange mixed green lettuce leaves over the bottom of a salad bowl; arrange 'Iceberg' lettuce wedge onto top of lettuce leaves. Arrange grilled shrimps all over lettuce wedge. Add green onion, carrot and red cabbage dices to reserved sweet Creole mustard salad dressing. Generously spoon mixture on top of shrimps. Serve immediately.