4 tbsp. horseradish mustard
1/2 c. tarragon vinegar
2 tbsp. tomato catsup
1 tbsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt
1 whole clove garlic
1 c. salad oil
1/2 c. finely minced onions with tops
1/2 c. celery, finely minced

Mix vinegar, mustard, salt, pepper, paprika, tomato catsup and cloves garlic mashed well through sieve. Then add oil, beating thoroughly and last, add green onion and celery.

This dressing should be poured over cooked shrimp. To be really delicious the shrimp should marinate for at least 4-5 hours. Service cold on lettuce. Serves 8.