SHRIMP NEW ORLEANS

3/4 cup Creole (hot) or brown mustard
3/4 cup salad oil
1/2 cup vinegar
4 1/2 tbsp. ketchup
3 tbsp. finely chopped celery
3 tbsp. finely chopped green onion
3 tbsp. finely chopped green pepper
Few dashes hot pepper sauce (Tabasco)
Lemon juice (optional)
Worcestershire sauce (optional)
Horseradish (optional)

Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon. Refrigerate leftovers.

This is the same sauce server at Arnaud's Restaurant.