2 eggs
4 tbsp. paprika
2 tsp. salt
1/2 c. Creole mustard
1 1/2 c. oil
1/2 c. vinegar
1 lemon, quartered
1/2 c. ketchup
3 bay leaves
2 tsp. horseradish
3 cloves garlic
1/2 c. green onions
1/2 c. celery
1/4 to 1/2 c. parsley
3-4 lb. shrimp, boiled and shelled
Lettuce

Put eggs, paprika, salt, and mustard into mixing bowl. Slowly beat in oil. When thick, add vinegar; squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients through parsley. Refrigerate 6 hours; remove lemon pieces. Place shrimp on bed of lettuce and dress with remoulade.