Anonymous Fri Oct 07 12:02:14 2005

2 lbs. shrimp cooked, shelled and deveined

1 cup green onions, chopped

1 cup celery chopped fine

2 tbsp. prepared horseradish

6 tbsp. Dijon mustard

3/4 cup tarragon wine vinegar

2 tbsp. paprika

1/4 cup tomato catsup

1 large clove garlic

1/2 tsp. cayenne pepper (or more)

1-3/4 cups salad oil

salt and pepper, to taste

lettuce leaves

4 avocados (if serving as main course)

Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. Check seasoning and salt and pepper to taste. Combine in bowl with shrimp, green onion and celery. Refrigerate for at least 4 hours.

Arrange lettuce leaves on eight individual plates. If serving as a luncheon main course, top lettuce with half and avocado, peeled and sprinkled with lemon juice. Place shrimp mixture on top of lettuce or avocado.