shrimps in remoulade sauce

4 tablespoons olive oil
2 tablespoons tarragon vinegar
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped parsley
2 tablespoons hot prepared mustard
2 tablespoons prepared horseradish
1 teaspoon salt
Dash seasoned pepper
1-1/4 pounds cooked, shelled, deveined shrimp

Combine oil, vinegar, celery, green onions, parsley, mustard, horseradish, salt and pepper in an electric blender. Whirl until smooth, about 1 minute. Pour prepared sauce over shrimps in a large bowl; toss to coat well. Cover bowl and chill at least four hours or overnight. Place a salad bowl in a second bowl filled with cracked ice; line salad bowl with lettuce leaves. Spoon shrimp and garnish with sliced hard-cooked eggs if desired.

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