Galatoire's Shrimp Rémoulade

Ingredients

• 4 rib celery coarsely chopped
• 0.5 cup dijon mustard 
• 4  green onions coarsely chopped
• 1 tablespoon horseradish prepared
• 0.5 cup catsup 
• 12 servings lettuce leaves 
• 0.5 cup onion chopped
• 0.8 cup parsley fresh italian
• 0.5 cup red wine vinegar 
• 2 pounds shrimp fresh deveined cooked peeled
• 0.5 cup tomato purée 
• 1 cup vegetable oil 
• 1 teaspoon worcestershire sauce 

Equipment

• food processor

Directions

1. Pulse first 4 ingredients in a food processor until finely chopped.
2. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.
3. Cover and chill 6 to 8 hours.
4. Stir chilled sauce; pour over shrimp, gently tossing to coat.
5. Serve on lettuce leaves.