Shrimp Remoulade

• 6 cups (1425 ml) water
• 2 lbs (.9 kg). unpeeled medium size fresh shrimp
• 7 green onions, cut into 1-inch pieces
• 1 stalk celery, sliced
• 1 clove garlic, minced
• 3 tbsp (45 ml). chopped fresh parsley
• 1/4 cup (60 ml) hot Creole mustard
• 2 tbsp (30 ml). paprika
• 1/8 tsp (1 ml). salt
• 1/8 tsp (1 ml). pepper
• 1/3 cup (80 ml) white vinegar
• 1/3 cup (80 ml) vegetable oil
• 1/3 cup (80 ml) olive oil
• lettuce leaves

1. Bring water to a boil; Add shrimp, and cook 3 to 5 minutes.
2. Drain well; rinse with cold water and chill shrimp.
3. Peel and devein shrimp; set aside.
4. Combine green onions, celery, garlic and parsley in food processor bowl fitted with a steel blade.
5. Process 30 seconds, scraping sides of processor bowl occasionally.
6. Add mustard and next 4 ingredients.
7. Process 10 seconds or until ingredients are blended.
8. Gradually add vegetable oil and olive oil through food chute with processor running.
9. Continue processing until oil is blended and mixture is thickened.
10. To serve, arrange shrimp on lettuce and top with dressing.

water, green onions, celery, clove garlic, parsley, mustard, paprika, salt, pepper, white vinegar, vegetable oil, olive oil, lettuce leaves

Taken from online-cookbook.com/goto/cook/rpage/00147D (may not work)