7/24/1977 - Baton Rouge
- 1 cup mayonaise
- 1/4 cup salad oil
- 2 tbsp dry mustard
- 1 tbsp each: Chopped green onion, celery and parsley
- 1 tbsp horseradish
- 1 tbsp vinegar
- 1 tsp paprika
- 1/2 tsp each: salt and worchestershire
Combine all ingredients except shrimp and lettuce in blender container, blend until smooth.
Chill throughly and serve with shrimp on bed of lettuce.