1 lb. tiny shrimp, cooked
1/4 c. lemon juice
1/4 c. Dijon style mustard
1/4 tsp. thyme flakes (dried)
1 tbsp. chopped parsley (1 tsp. dried parsley)
1 tbsp. chopped chives
3/4 c. oil

Place lemon, mustard, thyme, parsley, chives into blender container. Blend 2 seconds. Slowly drizzle in the oil, while blender is on. Place shrimp in large bowl and toss with dressing. Refrigerate overnight. Toss before serving. Place on bed of lettuce. Serves 6.