Sauce Remoulade Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 190ºC until brown. Place on a warmed platter and serve with Sauce Remoulade. Serves 2 as an appetizer. SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1.5 Tbl fresh chives, chopped 1.5 Tbl fresh chervil, chopped 1.5 Tbl fresh tarragon, chopped half Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco Combine all of the ingredients and mix well. Guy Reibold, Executive Chef of Stouffer Harborplace Hotel. [The Baltimore Sun; Dec 11, 1991]