2 pounds shrimp, boiled and peeled
2/3 cup chopped celery
1 small onion, minced
1 medium new potato, boiled and diced
1/3 cup olive or salad oil
2 tablespoons wine vinegar
1/2 teaspoon salt
6 drops tabasco
1/4 teaspoon dry mustard
1/2 cup mayonnaise

Mix shrimp, celery, onion, and potato. Mix other ingredients for sauce; pour desired amount of sauce over shrimp mixture and mix well. Let set in refrigerator for 1 or 2 hours. Serve on lettuce leaves.

Serves 2-4.