1 med. onion, minced 2 tsp. salt
1 bunch challots, minced 1/2 cup salad oil
1 stalk celery, minced 1/2 cup creole mustard
2 cloves garlic, minced 2 tbsp lemon juice
1/4 cup parsley minced 2 tbsp vinegar
1 tbsp paprika 1 tbsp worcestershire sauce
1/4 tsp cayenne pepper 1/4 tsp tobasco sauce
Combine first four ingredients in a large bowl and mix well.
Be sure all the vegetables are minced very finely.
A food processor may be used for this.
Place the sauce in a covered container for at least 24 hours.
3 lbs boiled shrimp lemon wedges
shredded lettuce parsley sprigs
Peel and devein shrimp.
Mix into sauce and chill about 1 hour.
Garnish with lemon and parsley.
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