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1 cup olive oil
1/3 cup tarragon vinegar
2 teaspoons paprika
1/4 teaspoon salt
1 teaspoon granulated sugar
1 jar Creole mustard
12 large boiled shrimp per person
Mix first 5 ingredients well for sauce. Fold mustard into mixture. This requires a lot of mixing and must be mixed again if allowed to stand.
Allow 1 dozen large boiled shrimp for each serving. Place shrimp on a bed of finely shredded crisp lettuce leaves.
Garnish with quarters of ripe tomatoes and slices of hardboiled eggs.
Pour generous serving of sauce over all.
Serve with hot buttered French bread which may be dunked in the sauce.
Yields 2 cups sauce.
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