Shrimp Remoulade

• 2 tablespoons Creole (brown) mustard, preferably Zatarain's
• 1 tablespoon paprika
• 1/2 teaspoon cayenne
• 2 1/2 teaspoons salt
• 1/4 cup tarragon vinegar
• 1/2 cup plus 3 tablespoons olive oil
• * cup chopped scallions, including 2 to 3 inches of the green tops
• 1/4 cup minced celery
• 1/4 cup chopped flat-leaf parsley
• 3 pounds raw medium shrimp
• 1 head iceberg lettuce, sliced 1/4 -inch thick

1. Whisk together the mustard, paprika, cayenne and 11/2 teaspoons salt in a deep bowl.
2. Beat in the vinegar.
3. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick.
4. Add the scallions, celery and parsley and mix well.
5. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
6. Shell and devein the shrimp.
7. Rinse them under cold water.
8. Bring 2 quarts of water to a simmer in a large pot.
9. Add the remaining salt.
10. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm.
11. Drain, let cool, then chill until ready to serve.
12. Mound the shredded lettuce on individual chilled plates.
13. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.

paprika, cayenne, salt, tarragon vinegar, olive oil, scallions, celery, flatleaf, shrimp

Taken from cooking.nytimes.com/recipes/11198 (may not work)