Shrimp Remoulade (1968)

• 1 lb. cook shrimp, shelled and deveined
• 1/2 cup celery hearts, chopped
• 2 tbspns green onions, chopped
• 1/2 clove garlic, minced
• 1 tspn paprika
• 2 tbspns prepared mustard
• 1/2 tspn salt
• 2 tbspns vinegar
• 4 tbspns oil
• Dash cayenne pepper

Blend and stir thoroughly all ingredients except shrimp.  Pour over shrimp. 

Let marinate in refrigerator for at least two hours. Serve on shredded lettuce with tomatoes as garnish, if desired.  Serves 4.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Jean Ranier Belt of Alpha Gamma Delta.)