2 lb. cooked, cleaned shrimp
1/4 c. vinegar
1/4 tsp. tarragon
2-3 tbsp. horseradish or Dijon mustard
1 tbsp. ketchup
1/2 c. salad oil
1/4 c. finely chopped scallions
1 1/2 tsp. paprika
1/4 tsp. cayenne or a few shakes Tabasco sauce
1/2 tsp. salt

Or use 1/4 cup tarragon vinegar.

Mix and refrigerate overnight.

Serve with any combination of lettuce, cold asparagus, hard-boiled egg, carrot sticks, red beets.