4 tbsp. horseradish mustard
1/2 c. tarragon vinegar
2 tbsp. catsup
1 tbsp. paprika
1 tsp. salt
1 clove garlic
1 c. salad oil
1/2 c. chopped green onion
1/2 tsp. cayenne pepper

Place all ingredients in blender, blend thoroughly. To serve: place over 1 lb. jumbo shrimp, cooked and cleaned and cut into bite size pieces. You may also serve as shrimp cocktail sauce.