Review of last recipe - Curried Chicken with Asparagus (photo above) - Terrible styling of the dish...too busy ingredients on a too busy plate atop a too busy placemat .  I had my doubts about the recipe, but it was really good, and something I wouldn't have thought I would have liked when I copied the recipe down (don't even think I had even eaten anything with curry powder in it at that time, which I think had to be the late 70's).  A keeper for a quick lunch ...

TODAY'S RECIPE - SOUSED SHRIMP
Serves 8

Marinade:
2/3 tsp salt
1/4 tsp pepper
1/3 tsp sugar
2/3 tsp paprika
1/4 cup white wine vinegar
1 tbsp dijon mustard
1/3 cup olive oil
1/3 tbsp horseradish
1/3 tsp minced garlic
1/6 cup finely chopped celery
1/6 cup finely chopped scallions
1/6 cup minced parsley

1 lb cooked shrimp
lettuce leaves

Place first 5 ingredients in a quart jar with a tightly fitted lid and shake vigorously until the sugar and salt have dissolved.  Add the mustard and shake again.  Add the oil and horseradish and shake until all the ingredients are well mixed.  Toss in the garlic, celery, scallions and parsley and shake a few more times.

Place the cooked prepared shrimp in a mixing bowl.  Pour the marinade over them, toss to coat well and cover with plastic wrap.  Refrigerate for 1-3 days, turning occasionally to redistribute the marinade.  Remove from refrigerator 2 hours before serving.

Toss shrimp one final time.  Line a bowl with lettuce leaves, and mound shrimp in center.  Serve with toothpicks.