Galatoire'S Shrimp Rémoulade

• 4 celery ribs, coarsely chopped
• 4 green onions, coarsely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3/4 cup fresh Italian parsley
• 1/2 cup red wine vinegar
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 cup plus 2 tablespoons vegetable oil
• 2 teaspoons paprika (optional)
• 2 pounds cooked fresh large shrimp, peeled and deveined
• Lettuce leaves

1. Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.
2. Cover and chill 6 to 8 hours.
3. Stir chilled sauce; pour over shrimp, gently tossing to coat. Serve on lettuce leaves.

celery, green onions, onion, fresh italian parsley, red wine vinegar, ketchup, tomato puruee, creole mustard, horseradish, worcestershire sauce, vegetable oil, paprika, shrimp

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