By Carol Ramos, The Pastry Chef's Baking
From New Orleans Cooking Experience
1 cup Creole mustard
1 bunch green onions
1/2 bunch parsley
1/2 cup olive oil
1 celery heart
4 tablespoons paprika (you want the sweet Hungarian paprika)
1/2 teaspoon cayenne
1 teaspoon salt
Juice of one lemon
Combine green onions and parsley in food processor. Process together until finely minced Add the remainder of the ingredients. Serve over boiled shrimp on a bed of shredded iceberg lettuce or as a dipping sauce of savory calas.
