Shrimp Remoulade 2

1. Boil shrimp--just til turn pink, don't overcook Drain; whisk mustard, vinegar, parsley, paprika, garlic and horseradish.
2. Gradually whisk in oil in a thin stream add pepper sauce and salt to taste.
3. Foldi in the celery, scallions and reserved shrimp until well coated.
4. Cover and refrigerate at least 3 hours and up to 24 hours.
5. Can serve on lettuce cold or at room temp.
6. Recipe from Galatoire's in New Orleans.