1/2 c. chopped onions
3/4 c. oil
1/4 c. tarragon vinegar
1/2 c. brown creole mustard
2 tsp. paprika
3/4 tsp. cayenne pepper
2 tsp. salt
2 med. cloves garlic, pressed
1/2 c. chopped green onion
2 lbs. boiled, peeled shrimp
5 c. shredded lettuce

In a blender place onions, oil, vinegar, mustard, paprika, pepper, salt, and garlic. Blend 5 or 6 seconds, turn off, stir, blend another 5 or 6 seconds. Add green onions, and blend for 2 seconds. Do not blend longer or you will have puree. Chill sauce overnight. Arrange beds of lettuce on salad plates, top with shrimp, and cover with chilled sauce.