1/4 cup mayo
1/4 cup vegetable oil
3 TBSP Dijon mustard
1-2 TBSP prepared horseradish
1 TBSP lemon juice
2 tsp chopped fresh parsley
1 tsp red wine vinegar
1/2 tsp paprika
2 cloves garlic, crushed
4 1/2 cups water
1 TBSP salt
1 1/2 tsp liquid shrimp/crab boil seasoning
1 1/2 lbs unpeeled medium fresh shrimp
6 cups shredded lettuce

Combine first 9 ingredients in food processor until smooth. Cover and chill.
Combine water, salt and seasoning in large pot, bring to a boil. Add shrimp and cook 3-5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Combine mayo mixture, shrimp, and lettuce, and toss to coat. Serve on big lettuce leaves. 8 appetizer servings.

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