- 1 bunch green onions
- 1 celery rib, cut into 1-inch pieces
- 1 garlic clove
- 1/4 cup loosely packed parsley leaves
- 1/3 cup white vinegar
- 3 tablespoons hot Creole mustard
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
How to Make It
Pulse first 4 ingredients in a food processor until chopped; add vinegar and next 4 ingredients. With processor running, add oil in a slow, steady stream.
Note: If you market doesn't steam shrimp as a service, buy 3 pounds unpeeled, jumbo fresh shrimp. Cook in 9 cups boiling water 3 to 5 minutes, or just until shrimp turn pink. Drain and rinse with cold water.