Shrimp Remoulade

1 cup mayonnaise
1½ Tablespoons dry mustard
2 Tablespoons vegetable oil
1 Tablespoon wine vinegar
1 Tablespoon prepared horseradish
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon white pepper
Dash hot sauce
2 green onions, cut into 1-inch lengths*
½ stalk celery, cut into 1-inch lengths
2 Tablespoons coarsely chopped fresh parsley
1 clove garlic, cut in half
2 pounds medium shrimp, peeled, deveined and cooked
Leaf lettuce

Combine all ingredients, except shrimp and lettuce in container of an electric blender. process at high speed until blended and smooth. Chill thoroughly.

To serve, arrange shrimp on lettuce leaves and pour dressing over shrimp. Yield: 10 appetizer servings or 6 salad servings.

Note: May also be served as shrimp cocktail, substituting the remoulade dressing for cocktail sauce. The remoulade dressing makes an excellent dip for fresh vegetables.

*For a tangier sauce, use ½ small onion in place of the scallions.