3 tbsp. butter
1 lb. raw shelled shrimp
Dry white wine, chilled
1 c. cooked rice, chilled
1 c. mixed frozen vegetables, thawed & drained
1 bunch scallions, sliced thin
3/4 c. mayonnaise
2 to 4 tbsp. creole mustard (recipe follows)

CREOLE MUSTARD:

1/4 c. dry mustard
2 tbsp. hot water
Dash of cayenne pepper
2 tbsp. brown sugar
1/2 tsp. salt
1/4 c. vinegar, preferably wine vinegar
1/4 c. olive oil

Heat butter, add shrimp and stir-fry until done, about 5 minutes. Turn into bowl, add wine to cover and chill. (Do not marinate in wine longer than one hour.) Toss rice with thawed vegetables and scallions. Add mayonnaise and creole mustard, toss well. Arrange on lettuce covered plate. (Pile rice in center hollow it to hold shrimp.) Drain shrimp and mound in center of rice.

CREOLE MUSTARD: Dissolve mustard in water. Add remaining ingredients and beat or whirl in blender. Makes 1/2 cup. Store in refrigertor. Shake before using. Makes 4 to 5 servings.