1/4 c. Creole mustard
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. chopped celery
1/2 c. ketchup
1/2 c. yellow mustard
2 cloves garlic, minced
3 eggs, at room temperature
Juice of 1 lemon
1 1/3 c. salad oil

BOILED SHRIMP:

1 bag Zataran's crab oil
2 1/2 lb. med. shrimp

TO BOIL SHRIMP: Half fill 10-quart pot with water and put in crab boil. Bring to a boil over high heat. Add shrimp, bring back to a boil and cook for 3 minutes. Remove pot from heat and let stand for 25 minutes. Drain shrimp; let cool and then peel. Refrigerate shrimp.

SAUCE: Put all ingredients for the sauce, except the oil, in a blender or food processor. Mix at high speed until blended. Gradually add oil in a steady stream. Chill. Serve shrimp on a bed of lettuce with tomato wedges. Top the shrimp with sauce. Serves 8 to 10.