5 lb. peeled shrimp
1 1/2 c. mayonnaise
3/4 c. olive oil
4 cloves of garlic, minced (optional)
1/4 c. chopped chives
Tabasco sauce to taste
1/2 c. chopped celery
1 c. bottled Remoulade sauce

Boil shrimp in 3/4 cup water for 5 minutes. Drain and cool. Combine remaining ingredients in bowl. Add shrimp; mix well. Chill for 24 hours or longer. Serves: 24.