Warm Shrimp in Remoulade Sauce

Plunge shrimp into lightly salted boiling water. Once they are pink, remove from the water and set aside. Overcooked shrimp are tough. They will be further cooked in the sauce. In a bowl, mix or blend the first 11 ingredients. Stir in the next 3 ingredients. Place mixture in a small saucepan and heat over medium heat until hot but not boiling, three to four minutes Into this, stir the freshly peeled, deveined boiled shrimp (1 pound). Do not overcook, perhaps a minute and a half or two: under-do this! Stir in minced green onion tops and parsley. Adjust seasoning. This is absolutely delicious served over your choice of a bed of fresh spinach or romaine, a treat on thickly sliced ripe tomatoes, even on angel hair pasta or placed over grilled eggplant slices, any one of which should be lightly herbed. Serves four as an entre, or six to eight as an hors d'ouevre.