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.