- 1 lb cooked shrimp
- 1-2 cloves garlic
- 1/2 cup extra virgin olive oil
- kosher salt and cracked black pepper to taste
- 1 tsp paprika
- 4 tbs mayonnnaise
- 8 tbs Creole mustard
- 3 tbs parsley, minced
- 1/2 cup celery, minced
- 1/2 onion, minced
- Rub a serving bowl with garlic.
- Combine all remaining ingredients, adding shrimp last, and marinate overnight in the refrigerator.
- Taste and correct seasoning before serving on a bed of lettuce.