1 lb. shrimp

Bring 2 quarts water to a rolling boil with 1 tablespoon salt. Add shrimp, return to boil; drain.

In a bowl combine 1/4 teaspoonful lemon juice, 2 tablespoons creole mustard, 1/2 teaspoon garlic, minced, 1/4 teaspoon cayenne pepper and 1 tablespoon green onion, minced; beat. Slowly add 1/2 cup olive oil. Add Tabasco, salt and pepper. Fold shrimp into sauce. Let stand in refrigerator overnight. Serve on bed of lettuce with lemon wedges. Serves 4 to 6.