SALAD:

1 lb. cooked or 2 (5 oz.) cans shrimp
1 1/2 c. chopped celery
1/2 c. chopped green pepper
2 tomatoes

DRESSING:

2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
Dash paprika
2 tsp. horseradish
1/2 c. oil
2 tbsp. vinegar

Combine dressing ingredients. Mix thoroughly. Combine other ingredients. Mix both. Chill. Serve on tomatoes.