2 tbsp. cider vinegar
2 tbsp. lemon juice
1/4 c. olive oil
2 cloves garlic, minced
1/4 c. chopped green onions
2 tbsp. minced fresh parsley
1 tsp. red pepper flakes
1 tsp. creole mustard
2 tbsp. Dijon style mustard
2 tbsp. prepared horseradish
1/2 tsp. celery seed
1 lb. med. cooked shrimp, shelled & deveined

Combine all ingredients, except shrimp and mix well. Add shrimp, making sure each piece is well coated. Refrigerate for at least 3 hours or as long as 24 hours. Serves 4 to 6.