Ingredients

• 2 Eggs
• 4 Tsp Paprika
• 2 Tsp Salt
• ½ Cup Creole Mustard
• 1-1/2 pints Salad oil
• ½ Cup Vinegar
• 1 Lemon, quartered
• ½ Cup Catsup Lettuce
• 3 Bay leaves
• 2 Tsp Horseradish
• 3 cloves Garlic, Minced
• ½ Cup minced Green Onions
• ½ Cup minced Celery
• ¼ to ½ Cup minced Parsley
• 3 – 4 lbs cooked, peeled Shrimp

Directions

Put eggs, paprika, salt and mustard into mixing bowl. Slowly beat in oil. When thickened add Vinegar; squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients.

Refrigerate 6 hours or more.

Remove lemon pieces from sauce. Arrange shrimp on bed of lettuce and top with sauce.

Yield: 1-1/2 quarts of sauce