Carolina Shrimp Salad

Outer Banks Catch¾ cup hot mustard (Dijon or Creole)
Hot pepper sauce to taste
1 bell pepper, diced
¾ cup salad oil
3 green onions, chopped
1/4 cup catsup
2 to 3 pounds cooked, cleaned shrimp
½ cup vinegar

Combine all of the ingredients and chill. May be served with toothpicks as an hors d’oeuvre, on lettuce as a salad, or as an entree.
Yield: 8 to 12 servings

This receipe was provided by the North Carolina Department of Agriculture Seafood Division.