Rock shrimp remoulade

• 2 pounds cooked, peeled, deveined rock shrimp
• 1/2 cup mayonnaise
• 1/4 cup horseradish mustard
• 1/4 cup chopped green onions
• 2 tablespoons vegetable oil
• 1 tablespoon chopped parsley
• 2 teaspoons Tarragon vinegar
• 1 teaspoon prepared horseradish
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon
• Worcestershire sauce
• 1/4 teaspoon liquid hot pepper sauce

In a 1 quart bowl, combine all ingredients except rock shrimp ; mix well.

Stir in rock shrimp .

Cover: refrigerate for several hours.

Makes 12 appetizers or 4 servings

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