Makes 8 to 12 servings
3/4 cup hot mustard (Dijon or Creole)
hot pepper sauce to taste
1 bell pepper, diced
3/4 cup salad oil
3 green onions, chopped
1/4 cup catsup
2 to 3 pounds Wild American shrimp, cleaned and cooked
1/2 cup vinegar
Combine all ingredients and chill. May be served with toothpicks an an hors d’oeuvre, on lettuce as a salad or as an entree.