2 lbs. boiled shrimp
1/2 c. olive oil
1/4 c. paprika
1 tbsp. horseradish
1 tbsp. prepared mustard
1/4 tsp. tarragon vinegar
1 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. onion salt
Dash hot pepper sauce

Chill shrimp and place in cocktail cups on cracked ice. Combine other ingredients and serve in small container centered on ice. Serves six.