Shrimp Remoulade

• 3 tablespoons Creole mustard (see note)
• 1/4 cup tarragon vinegar
• 1 tablespoon paprika
• 1 cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 5 teaspoons prepared horseradish
• 1 tablespoon finely minced garlic
• 3/4 cup finely chopped green onions or scallions
• 3/4 cup finely chopped heart of celery
• 1 tablespoon finely chopped parsley
• Tabasco sauce to taste
• 2 tablespoons ketchup, optional
• 2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
• Finely shredded iceberg lettuce

1. Put the mustard in a mixing bowl and add the vinegar and paprika.
2. Start blending with a wire whisk.
3. Begin adding the oil gradually, beating briskly with the whisk.
4. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce.
5. Add the shrimp and stir to blend.
6. Refrigerate for several hours or overnight.
7. Serve on a bed of shredded iceberg lettuce.

creole mustard, tarragon vinegar, paprika, olive oil, salt, freshly ground pepper, horseradish, garlic, green onions, heart of celery, parsley, tabasco sauce, ketchup, shrimp

Taken from cooking.nytimes.com/recipes/2464 (may not work)