1 large yellow onion
1 bunch green onions
2 stalks celery
5 cloves garlic
1/2 c. parsley
2 tbsp. paprika
1/2 tsp. cayenne pepper
1 tbsp. salt
1 c. Creole mustard
4 tbsp. lemon juice
4 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
4 shakes Tabasco sauce
1 1/2 c. vegetable oil

Combine all ingredients, except oil in food processor. Turn on and slowly dribble in the oil. Allow flavors to marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.