Marinade:
1½ teaspoon salt
½ teaspoon freashly ground black pepper
½ teaspoon sugar
1 teaspoon finely chopped garlic
½ cup of white tarragon vinegar
2/3 cup olive oil
2 tablespoons prepared Creole mustard, or Dijon-style mustard
2 teaspoons prepared Creole horseradish, or plain white horseradish
¼ cup finely chopped celery
¼ cup finely chopped scallions
¼ cup finely chopped parsley
2 pounds cooked, shelled and deveined large shrimp
To make the marinade: Place the salt, pepper, sugar, paprika, garlic and vinegar in a pint jar and shake vigorously until the sugar and salt are dissolved. Add the oil, mustard and horseradish and shake again. Then, toss in the celery, scallions and parsley, shake and pour over the shrimp. Stir the shrimp to coat them weill with the marinade, cover with plastic wrap and refrigerate for 1 to 3 days before serving. Turn them once or twice.
Serve an hors d’oeuvre with cocktails, presenting the shrimp in a large bowl with toothpicks, or as a first course, on individual plates, on beds of lettuce.
Serves 20 as an hors d’oeuvre
6 to 8 as a first course
