2 lb. med. sized shrimp, peeled & cooked
4 tbsp. creole mustard
2 tbsp. cider vinegar
6 tbsp. olive oil
1 tbsp. paprika
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. scallions, finely chopped
1/4 c. parsley, finely chopped
1/4 c. celery, finely chopped
Shredded lettuce for garnish

Prepare and cook shrimp. Combine mustard and vinegar. Using a wire whisk, beat in olive oil, paprika, salt and pepper. Stir in scallions, parsley and celery. Add the shrimp; turn in the sauce to coat. Refrigerate at least 2 hours so that sauce permeates the shrimp. When ready to serve, mix the shrimp in the sauce again. Serve on a platter lined with shredded lettuce.

Directions for cooking shrimp: Peel and devein shrimp. Place in a 3 quart saucepan; add enough cold water to come up about 1 inch above shrimp. Add 2 slices of lemon and 1 tablespoon salt. Bring water to a boil; then simmer about 30 seconds. Remove from heat and drain in colander.