YIELD: 8 (4 oz.) servings For the remoulade: 1 cup mayonnaise ¼ cup Sriracha 2 Tbsps. whole grain mustard 2 Tbsps. olive oil 1 Tbsp. Frank’s Red Hot sauce 2 Tbsps. fresh lemon juice 1 tsp. Worcestershire sauce 5 green onions 3 Tbsps. chopped parsley 2 Tbsps. chopped green olive 2 Tbsp. small-dice celery 2 Tbsps. capers 2 cloves minced garlic 1 tsp. chili powder 1 tsp. kosher salt ½ tsp. fresh black pepper For the alligator: 2 lbs. alligator meat 2 ...
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