Use as a dip or salad. For salad, place shrimp on a bed of lettuce or shredded lettuce. Garnish with hard-boiled eggs and tomato wedges and olives. Boil 2 pounds shrimp and drain.

SAUCE:

3 c. green onions, chopped fine
2 c. celery, chopped fine
1 c. white onion, chopped fine
8 oz. creole mustard
1/2 c. olive oil
1 c. vinegar
3 pods garlic, chopped fine
Salt, pepper & cayenne to taste

Mix all ingredients together. Add shrimp. Marinate 24 hours in refrigerator.