Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Shrimp shelled deveined 1/3 c Olive oil
3 tb Creole mustard Hot pepper sauce to taste
3 tb White vinegar 1 Stalk celery minced
1 tb Paprika 3 Scallions, minced
1 Garlic clove; 1/2 c Parsley leaves minced
2 ts Prepared horseradish

Boil shrimp--just til turn pink, don't overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^

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