1 lb. lg. shrimp
1/4 c. vinegar
2 tbsp. prepared Creole style mustard
2 tsp. horseradish
1 1/2 tsp. paprika
2 tbsp. olive oil

Peel, devein, and wash shrimp. Drop shrimp in boiling water for 2 minutes or until pink; chill. Whisk all other ingredients together and chill. Serve shrimp on bed of lettuce with sauce spooned over shrimp. Yield: 4 servings.