¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato puree ½ cup creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut in thin ribbons
Mince the celery, scallions, parsley and onions in a food processor.
Add the ketchup, tomato puree, creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire.
Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth.
Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat.
Divide the lettuce among 6 chilled salad plates.
Divide the shrimp evenly atop the lettuce and serve.