Shrimp Remoulade

• 1 cup chopped green onion
• 1/2 cup chopped celery
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped dill pickle
• 1 clove garlic, chopped
• 2 tablespoons vinegar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups mayonnaise
• 1 (5 1/4-ounce) jar Creole mustard
• 1/4 cup vegetable oil
• 5 pounds medium shrimp, cooked, peeled, and deveined
• Leaf lettuce

1. Place first 9 ingredients in container of an electric blender; cover and process until smooth. Remove cover; continue to process while gradually adding mayonnaise and mustard alternately until mixture is smooth. Continue processing, adding oil in a thin, steady stream. Blend until smooth.
2. Combine sauce and shrimp in a large bowl. Cover and refrigerate at least 12 hours. Spoon shrimp mixture onto lettuce-lined serving plates.

green onion, celery, parsley, dill pickle, clove garlic, vinegar, paprika, salt, pepper, mayonnaise, mustard, vegetable oil, shrimp, lettuce

Taken from www.myrecipes.com/recipe/shrimp-remoulade (may not work)