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Shrimp with Remoulade Dipping Sauce

1 cup mayonnaise

2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle

1 teaspoon lemon juice

1/2 teaspoon McCormick Gourmet™ Organic Paprika

1/4 teaspoon minced garlic

1 pound peeled and deveined cooked jumbo shrimp

Mix mayonnaise, Creole mustard, lemon juice, paprika and garlic in medium bowl until well blended. Cover and Refrigerate at least 1 hour to blend flavors. Serve shrimp with dipping sauce



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