Shrimp with Creole Mustard
1 cup olive oil
1/2 cup white wine vinegar
8 green onions, finely chopped
2 tbs parsley
2 tbs finely chopped celery
1 tbs creole mustard
1 tsp salt
1/2 tsp paprika

1/2 tsp pepper
2 lbs large shrimp
In a bowl, blend first 9 ingredients. Steam shrimp in lightly salted water. Shell and devein. Pour sauce over shrimp and marinate for 6 hours or overnight. Serve shrimp on a bed of lettuce. (Can marinate artichokes or mushrooms with shrimp and serve over lettuce.) Serves 8.