Shrimp Remoulade - cooking recipe

Ingredients

2 Tbsp. lemon juice
2 Tbsp. tarragon vinegar
1 Tbsp. prepared mustard
3 Tbsp. horseradish
2 Tbsp. ketchup
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
dash of cayenne
1 c. salad oil
1/4 c. celery, chopped fine
1/4 c. green onions, chopped fine
shredded lettuce

Preparation

Mix together first 9 ingredients.
Gradually add salad oil. Stir until well blended.
Add celery and green onions.
Makes 1 cup, enough for 2 1/2 pounds cooked, chilled shrimp.
Serve over shredded lettuce.
Serves 8 to 10.