6 tbsp. wine vinegar
3 tbsp. Dijon mustard
3 tbsp. creole mustard
1/2 c. chopped green onions
3/4 c. peanut oil
2 tbsp. paprika
3 lbs. shrimp, cooked, peeled and deveined
Lettuce

Mix vinegar, mustards and onions. Add oil and paprika and mix well. Pour into glass or ceramic bowl. Add shrimp, cover and marinate overnight in refrigerator. Serve on bed of lettuce.