Shrimp Arnaud - cooking recipe

Ingredients

2 Tbsp. vinegar
6 Tbsp. olive oil
1 Tbsp. paprika
4 Tbsp. Creole mustard
1/2 tsp. white pepper
1/2 tsp. salt
1/2 heart of celery, finely chopped
1/2 white onion, finely chopped
small amount chopped parsley
approximately 1 1/2 lb. shrimp

Preparation

Mix all ingredients.
Add sauce to boiled, peeled and cooled shrimp; blend until well coated.
Refrigerate, covered, at least 45 minutes.
Serve on shredded lettuce, topped with a tomato slice and shrimp with sauce (6 or 8 shrimp if good sized, about 40 to 50 count).
Serves 6 to 8.