Shrimp Remoulade

Ingredients

1/2 cup wine vinegar
1/4 cup creole mustard
2 Tablespoons sweet Hungarian paprika
1 Tablespoon salt
1/2 to 1 teaspoon cayenne
1-1/3 cup olive oil
1 cup scallion, minced, including green tops
1/2 cup parsley, minced
1/2 celery, minced
3 lbs. shrimp, cooked, shelled, deveined
6 large lettuce leaves

Instructions

In a bowl, beat together vinegar, mustard, paprika, salt and cayenne. Add oliveoil, 1/3 cup at a time, in a stream, whisking continuously. Whisk thoroughly until mixture is smooth. Stir in scallion, parsley and celery. Chill covered 3 hours.
Arrange lettuce on 6 plates. Divide shrimp equally and arrange on lettuce. Spoon sauce over shrimp.

Notes

1 Tablespoon salt seems like a lot to me. I haven't made this yet, so I don't know for sure.
I imagine that romaine, green/red leaf or butter lettuce would work well as a base for this.