4 tablespoons horseradish mustard
1/2 cup tarragon vinegar
2 tablespoons tomato catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup finely minced green onions with tops
1/2 cup finely minced celery
Mash garlic clove well through sieve. Mix with vinegar and spices. Add oil,beating thoroughly. Last add onions and celery.
Note: To be really good, this dressing should be poured over cooked shrimpand then all marinated at least 4 to 5 hours. Serve cold on lettuce.