3 lbs. shrimp, boiled
4 tbsp. creole mustard
1/4 c. tarragon vinegar
3 tbsp. ketchup
1 tbsp. paprika
1/4 tsp. cayenne
1 tsp. salt
3 toes garlic
1 c. vegetable oil, do not use olive oil
1/2 c. shallots
1/2 c. celery

Put all ingredients, except shrimp, in blender and blend until well mixed. Place boiled shrimp on shredded lettuce and top with sauce. Sauce will keep in refrigerator for several weeks.