Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        shrimp - drained -- peeled and deveined
                        *** sauce***
   2      large         e garlic cloves - pressed
   1                    egg - hard boiled
   3                    anchovies
     3/4  cup           olive oil
     1/4  cup           vinegar
   1      tablespoon    lemon juice - fresh
     1/2  cup           ketchup
   2      tablespoons   Worcestershire sauce
   8      tablespoons   Creole mustard
   2      teaspoons     dry mustard
   2      teaspoons     Dijon mustard
   1      tablespoon    paprika
                        salt & pepper - to taste

Preparation:

In a food processor, blend garlic, egg and anchovies to a smooth paste. Transfer to a bowl. Stir in olive oil, lemon juice, ketchup, Worcestershire, mustards, paprika, salt and pepper. Refrigerate until ready to serve. From the Official Louisiana Seafood and Wild Life Game Cookbook. This very fine cookbook is available for $12.00 from; Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, LA 70895