4 tbsp. horseradish mustard
1/2 c. tarragon vinegar
1 tsp. salt
1 c. salad oil
1/2 tsp. cayenne pepper
1 tbsp. paprika
2 tbsp. catsup
1/2 c. green onions with tops finely minced
1/2 c. celery finely minced
2 lb. cooked cleaned shrimp
1 clove garlic, crushed

Mix vinegar, mustard, salt, pepper, paprika, catsup and garlic. Add oil, beating well; add green onions and celery, beat by hand until well mixed. Pour over shrimp and let stand in refrigerator 1 or 2 hours. Serve on shredded lettuce. Serves 8.