Ingredients:

3⁄4 cup chopped celery

3⁄4 cup chopped scallions

1⁄2 cup chopped curly parsley 

1 cup chopped yellow onion

1⁄2 cup ketchup

1⁄2 cup tomato puree

1⁄2 cup grainy brown mustard 

2 tablespoons prepared horseradish

1⁄4 cup red wine vinegar

2 tablespoons Spanish hot paprika

1 teaspoon Worcestershire sauce

1⁄2 cup oil

4 dozen jumbo (15 count) Louisiana shrimp, boiled, peeled and chilled

1 small head of iceberg lettuce, cut into thin ribbons

 

Directions:

Mince celery, scallions, parsley and onion in a food processor. Add ketchup, tomato puree, mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add oil in a slow drizzle until the dressing is smooth. Chill for 6 to 8 hours. Correct the horseradish if desired. Add shrimp and toss gently to coat. Divide lettuce among 6 chilled plates. Divide shrimp evenly and serve.

 

Serves 6