5 lb. shrimp
1 c. (8 oz.) olive oil
4 oz. (Heinz) tarragon vinegar
1 (8 oz.) jar mustard with horseradish
1 c. chopped celery
1/2 c. chopped shallots
4 tbsp. Hunts catsup
1 tsp. cayenne pepper
1 tsp. oregano

Mix all ingredients except shrimp in blender. Salt to taste. Put shrimp in salted boiling water. Boil 7 minutes. Peel when cool. Mix into sauce. Let sit overnight.