Arnaud Remoulade Sauce

1/4 c Prepared horseradish
1/4 c Creole mustard
1/2 c Tarragon vinegar
2 tb Catsup
1 tb Paprika
1 ts Salt
1 lg Clove Garlic
1 c Salad oil
1/3 c Green onions -- sliced
1/2 c Celery -- sliced
1/2 ts Cayenne pepper

Place all ingredients in blender or processor; puree. Pour sauce over boiled, peeled shrimp and allow to marinate at least 4 hours.

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