Southern Shrimp Cocktail

Description
Have the seafood market steam the shrimp to save time. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails. Use 4 oz votive candleholders, shot glasses, cordial glasses, or mini martini glasses. You can make the sauce three days ahead.
 * Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Holiday Entertaining
 * Prep 15 minutes | Sauce Prep: 10 minutes | Chill 1 hour
 * Makes 12 servings and 2 cups of sauce

Ingredients

 * 12 jumbo cooked shrimp
 * Remoulade sauce (recipe follows)
 * 12 whole pickled okra
 * 12 very thin crispy breadsticks, broken in half
 * garnish: grape tomato slices

Remoulade sauce

 * 1½ cups mayonnaise
 * 4 green onions, sliced
 * 3 tbsp chopped fresh parsley
 * 3 tbsp Creole mustard
 * 1½ tbsp lemon juice
 * 1 garlic clove, pressed
 * 1½ tsp horseradish
 * 1 tsp paprika

Directions

 * 1) Peel shrimp, leave tails on, devein
 * 2) Spoon 1 heaping tbsp of remoulade sauce evenly into each of the 12 serving glasses.
 * 3) Place 1 shrimp, 1 whole pickled okra and 2 bread stick halves in each glass.
 * 4) Garnish, if desired.

Remoulade sauce

 * 1) Stir together all ingredients, cover and chill 1 hour.