Easy Shrimp Remoulade

• 1 1/2 pounds shrimp shelled, deveined
• 3 tablespoons creole mustard
• 3 tablespoons white vinegar
• 1 tablespoon paprika
• 1 each garlic cloves
• 2 teaspoons horseradish
• 13 cup olive oil
• 1 x red hot pepper sauce to taste
• 1 each celery stalks minced
• 3 each scallions, spring or green onions minced
• 1/2 cup parsley leaves minced

1. Boil shrimp, just til turn pink, don't overcook.
2. Drain, whisk mustard, vinegar, parsley, paprika, garlic and horseradish.
3. Gradually whisk in oil in a thin stream add pepper sauce and salt to taste.
4. Fold in the celery, scallions and reserved shrimp until well coated.
5. Cover and refrigerate at least 3 hours and up to 24 hours.

shrimp, creole mustard, white vinegar, paprika, garlic, horseradish, olive oil, red hot pepper sauce, celery, scallions, parsley

Taken from recipeland.com/recipe/v/easy-shrimp-remoulade-38660 (may not work)