Galatoire's Shrimp Rémoulade

Ingredients

• 4 celery ribs, coarsely chopped
• 4 green onions, coarsely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3/4 cup fresh Italian parsley
• 1/2 cup red wine vinegar
• 1/2 cup ketchup
• 1/2 cup tomato purée
• 1/2 cup Creole mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 cup plus 2 tablespoons vegetable oil
• 2 teaspoons paprika (optional)
• 2 pounds cooked fresh large shrimp, peeled and deveined
• Lettuce leaves

Preparation

1. Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.
2. Cover and chill 6 to 8 hours.
3. Stir chilled sauce; pour over shrimp, gently tossing to coat. Serve on lettuce leaves.