Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           tarragon vinegar
   2      tablespoons   horseradish mustard
   1      tablespoon    catsup
   1 1/2  teaspoons     paprika
     1/2  teaspoon      salt
     1/4  teaspoon      cayenne pepper
     1/2  cup           salad oil
     1/4  cup           minced celery
     1/4  cup           minced green onions
   2      pounds        shrimp -- cooked and peeled
   4      medium        avocados

Preparation:

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper. Slowly add oil, beating constantly with electric mixer. Stir in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator. Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half. Pass sauce. Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs. This is a good luncheon dish and also can be served with toothpicks as an appetizer. From "River Road Recipes, II", published by The Junior League of Baton Rouge, Inc., 1980.