ingredients

• ¾ cup chopped celery
• ¾ cup chopped scallions (white and green parts)
• ½ cup chopped curly parsley
• 1 cup chopped yellow onion
• ½ cup ketchup
• ½ cup tomato purée
• ½ cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish, or to taste
• ¼ cup red wine vinegar
• 2 tablespoons Spanish hot paprika
• 1 teaspoon Worcestershire sauce
• ½ cup salad oil
• 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons

to prepare

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

 

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