(Lee)

½ or more of a 5 ¾ oz. jar of La. Creole mustard
¾ cup oil (olive, if you wish)
½ cup vinegar
2 Tbsp. paprika (or enough to turn mix red)
6 green onions and tops, finely chopped
1/3 cup fresh parsley, chopped
½ heart of celery, chopped (optional)
4 tsp. horseradish mustard or horseradish
3 lbs. shrimp, boiled and shelled
Shredded lettuce

Mix all ingredients, except the shrimp and lettuce.  (Food processor is ideal for this.)  Pour over the shrimp and let stand for at least several hours in refrigerator (the longer, the better).  Serve on shredded lettuce.