Combine mayonnaise, pickles and vegetables in medium bowl.
Stir in variations of your choice, or just stick with the original. Chill until ready to use. Serve with cooked shrimp*, fish, crab cakes or on a sandwich.
*To cook my shrimp, I simply placed a pound of cleaned shrimp in a hot pain with 2 tablespoons of olive oil, 1 teaspoon of salt and a bit of fresh pepper and cooked them over medium heat for 8 minutes or so, until bright pink and opaque. Serve the shrimp hot or cold, depending in your preference (I chose cold and chilled them until ready to serve).
Tartar Sauce Variations: Tuscan, South of the Border and Thai
For the Tuscan variety, stir in the basil, oregano, olive oil and red pepper flakes.
For the South of the Border variety, stir in the green onions and chipotle powder.
For the Thai variety, stir in the cilantro, chili sauce and lime juice.