3/4 cup Dijon or Creole mustard 3/4 cup vegetable oil 4 tablespoons catsup 1/2 cup vinegar Hot pepper sauce, to taste 1 bell pepper, diced 3 scallions, chopped 2 to 3 pounds cooked, cleaned shrimp
Combine all ingredients and chill.
Serve with wooden picks as an hors d'oeuvre, on lettuce as a salad, or as an entrée.