Use your favorite recipe for the remoulade and at least four ounces per serving of shrimp or lump crabmeat. Toss meat in remoulade with finely-chopped celery. Dice very ripe tomatoes and marinate in a vinaigrette. For each place setting use half a small head of lettuce; remove stem and shred the heart. To assemble, place lettuce halves on plates, cutting a small slice from the bottom to stabilize. Fill the lettuce halves with shredded lettuce, spoon tomato vinaigrette around the rim and scoop the shrimp or crab remoulade into the center. Paprika provides a nice accent for flavor as well as color. This is a good way to serve a remoulade in a formal fresh air setting.