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shrimp-dip

4 large eggs
3 pounds small, raw peeled Louisiana shrimp
1 jar (16 oz) of Creole mustard (substitute: spicy brown mustard)
1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
1 cup canola oil
1 tablespoon lemon juice
1 cup yellow onions, diced small
1 cup green bell pepper, diced small
1 cup celery, diced small
Salt and pepper to taste
Louisiana hot sauce to taste

In a large pot of cold water filled to the halfway point, add the eggs.  Turn the burners to high and bring the water to a boil and immediately turn off the heat.  Cover the pot and let sit for 12 minutes.  Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water.  Peel the eggs and dice.  Place the diced eggs in a bowl, cover and refrigerate.

In the same pot of water on high heat, bring it to a boil.  Add the raw shrimp.  Bring the water back to a boil and cook for approximately 5 minutes.  Remove one of the larger shrimp and test for doneness.  If done, turn off the heat.  Immediately remove the pot and strain the shrimp into a colander.  Rinse with cold water to stop the carryover cooking and then place in the refrigerator to cool.

In a large mixing bowl, add the mustard, horseradish, canola oil and lemon juice.  Stir to combine.  Add the diced vegetables and stir.  Add the boiled eggs and stir to distribute evenly throughout the mixture.  Add salt, pepper and hot sauce to your taste.

Add the shrimp and stir to distribute the shrimp evenly throughout the mixture.  Cover and refrigerate until chilled (or overnight).

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