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Shrimp Remoulade

1 1/2 pounds medium-size fresh shrimp
4 green onions (green tops included), chopped
1 large celery rib, chopped
1/2 cup chopped fresh parsley
2 to 3 garlic cloves, minced
6 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish

1 teaspoon Creole Seasoning
1/2 cup white vinegar
Salt and freshly ground black pepper to taste
Red pepper hot sauce to taste
1 cup extra-virgin olive oil
Shredded lettuce

1. Bring a large pot of lightly salted water to boil. Add shrimp and cook for 1 minute or until they just turn pink. Do not overcook. Drain well. Cool to the touch; shell and devein the shrimp and set aside.
2. In a blender or food processor, combine the green onions, celery, parsley, and garlic, blending to a coarse puree. Add the mustard, horseradish, Creole seasoning and vinegar, salt, pepper and hot sauce, and blend until just combined. Turn blender on low speed, remove the lid and add in a very slow, small stream, the olive oil until fully incorporated and emulsified. Transfer mixing to a large mixing bowl and add the shrimp. Toss to coat shrimp thoroughly with the dressing, cover the bowl and chill a minimum of 2 hours before serving.
3. To serve, make a bed of the shredded lettuce on individual plates and spoon equal amounts of shrimp in the center. Serve immediately.

Makes 6 servings.