From Chef Glen Hogh More on Café Sbisa...
1 cup horseradish
¾ cup tarragon vinegar
1 ½ cups whole grain mustard
4 tbsp. smoked paprika
2 tsp. cayenne pepper
½ cup ketchup
4 cups olive oil
2 cups green onion, chopped
2 cups celery, chopped
In a blender, combine all ingredients. Pulse until smooth. Add to boiled and chilled large shrimp and chill. For best results, refrigerate overnight.
Serve over shredded lettuce with lemon garnish.
