I have cut the original recipe in half.
Make the sauce the day before.
Ingredients:
1 cup of creole mustard
1/2 cup flat leaf parsley
1/2 cup diced celery
1/2 cup finely diced green onions
1 Tablespoon minced garlic
1 1/2 Tablespoons grated horseradish
2 Tablespoons plus 2 teaspoons of lemon juice
Grated zest of half of a lemon
1/2 cup of olive oil
Shredded iceberg lettuce
1/2-pound boiled shrimp (medium sized)
Directions:
Mix the first 9 ingredients. Store in fridge overnight. Add shrimp to sauce. Marinate an hour or two in fridge. Serve over cold shredded lettuce. Garnish with lemon wedges.
