INGREDIENTS
2/3 cup
olive oil
4 tbsp
creole mustard
2 tbsp
tarragon vinegar
2 tbsp
mayonnaise
2 tbsp
ketchup
1 tsp
lemon juice
1 tsp
salt
1/2 tsp
cayenne pepper
1 tbsp
paprika
1/2 tsp
pepper
1 clove
garlic
1 tsp
tarragon
3/4 cup
green onions
3/4 cup
celery
48 jumbos
shrimp
2 heads
butter lettuce
8 smalls
roma tomatoes
8 stalks
asparagus