1/4 c. Creole mustard
2 tbsp. paprika
1 tsp. ground hot red pepper (cayenne)
5 tsp. salt
1/2 c. tarragon vinegar
1 1/3 c. olive oil
1 1/2 c. coarsely chopped scallions, including 3" of the green tops
1/2 c. very finely chopped celery
1/2 c. coarsely chopped fresh parsley, preferably the flat leaf Italian variety
3 lbs. med. sized uncooked shrimp (about 20-24 to a lb.)
1 lg. iceberg lettuce, trimmed, quartered lengthwise & cut into 1/4" wide shred

To prepare the remoulade sauce, combine the mustard, paprika, red pepper and 4 teaspoons of the salt in a deep bowl and stir with a wire whisk until all the ingredients are thoroughly combined. Beat in the vinegar. Then, whisking constantly, pour in the oil in a slow, thin stream and continue to beat until the sauce is smooth and thick. Add the scallions, celery and parsley and mix well. Cover the bowl tightly with plastic wrap and let the sauce rest at room temperature for at least 4 hours before serving.

Meanwhile, shell the shrimp. Devein them by making shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp briefly in a sieve or colander set under cold running water.

Bring 2 quarts of water and the remaining teaspoon of salt to a simmer over moderate heat, drop in the shrimp and cook, uncovered for 3 to 5 minutes, until the shrimp are pink and firm. With a slotted spoon, transfer the shrimp to a plate to cool. Then chill them until ready to serve.

Just before serving, mound the shredded lettuce attractively on 6 to 8 chilled individual serving plates and arrange the shrimp on top. Spoon the remoulade sauce over the shrimp and serve at once.