---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 6 servings
   1 1/2 lb Shrimp shelled deveined
       3 tb Creole mustard
       3 tb White vinegar
       1 tb Paprika
       1    Garlic clove;
       2 ts Prepared horseradish
     1/3 c  Olive oil
            Hot pepper sauce to taste
       1    Stalk celery minced
       3    Scallions, minced
     1/2 c  Parsley leaves minced
   Boil shrimp--just til turn pink, don't overcook Drain;
   whisk mustard, vinegar, parsley, paprika, garlic and
   horseradish. Gradually whisk in oil in a thin stream
   add pepper sauce and salt to taste. Fold in the
   celery, scallions and reserved shrimp until well
   coated. Cover and refrigerate at least 3 hours and up
   to 24 hours. Can serve on lettuce cold or at room
   temp.Recipe from Galatoire’s in New Orleans.
   ^^^^^^^^^^^^^^^^^^^^^^SHARI in Chatsworth,