Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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