Ingredients
1/3 cup minced celery
1/3 cup minced scallions
1/4 cup minced parsley
1/2 cup minced yellow onion
1/2 cup ketchup
1/4 cup Creole mustard or whole grain mustard
1 tablespoon horseradish, or to taste
2 Tablespoons red wine vinegar
1 tablespoon paprika
1/2 teaspoon Worcestershire sauce
1/4 cup salad oil
2 lbs shrimp, boiled, peeled and chilled
1 head of iceberg lettuce, shredded
Preparation
Combine the celery, scallions, parsley, onions, ketchup, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire in the blender or food processor and add the oil in a slow drizzle to emulsify. When the dressing is smooth transfer to a container and chill thoroughly, preferably overnight. Divide the lettuce among salad plates. Divide the shrimp evenly atop the lettuce and top with the sauce.
