Dorothy Lamalie, Seafood

Shrimp Bayou

2 lbs. cooked, peeled shrimp, chilled
2/3 c. finely chopped celery
1/4 c. thinly sliced green onions
2 T. chives
1 c. salad oil
1/2 c. chili sauce
3 T. lemon juice
2 T. horseradish
1 t. mustard
1/2 t. paprika
1/2 t. salt
1-2 dashes hot sauce

Put shrimp in large bowl. Add celery, onion, and chives.

Combine remaining ingredients and pour over shrimp, mixing gently. Cover securely and refrigerate 12 hours before serving, stirring 2-3 times.